Grilled Lemon & Thyme Lemonade Recipe

Grilled Lemon & Thyme Lemonade Recipe
Grilled Lemon & Thyme Lemonade Recipe photo by Taste of Home
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Grilled Lemon & Thyme Lemonade Recipe

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We use our grill for most summer dinners, so we thought, "why not grill the lemonade?" The flavor is surprisingly smooth, with just the right amount of honey and herbs. We call it Thyme for Lemonade. —Susan Jordan, Denver, Colorado
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. + standing Cook: 5 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. + standing Cook: 5 min.

Ingredients

  • 15 fresh thyme sprigs
  • 2 cups water, divided
  • 1 cup sugar, divided
  • 9 medium lemons, halved
  • 1/4 cup honey
  • 1/4 teaspoon almond extract
  • 5 cups cold water

Directions

In a small bowl, soak thyme sprigs in 1 cup water while preparing lemons. Place 1/4 cup sugar on a plate; dip cut sides of lemons in sugar.
Cover and grill lemons, cut side down, over medium-high heat for 1-2 minutes or until golden brown. Cool slightly. Drain thyme; grill for 1-2 minutes or until lightly browned, turning once.
In a small saucepan, combine 1 cup water, honey and remaining sugar; bring to a boil, stirring constantly to dissolve sugar. Remove from the heat. Add grilled thyme sprigs and extract; let stand for 1 hour to steep. Discard thyme.
Meanwhile, squeeze lemons to obtain 1-1/2 cups juice; strain. In a large pitcher, combine 5 cups cold water, thyme syrup and lemon juice. Serve over ice. Yield: 9 servings (1 cup each).
Originally published as Grilled Lemon & Thyme Lemonade in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p227

  • 15 fresh thyme sprigs
  • 2 cups water, divided
  • 1 cup sugar, divided
  • 9 medium lemons, halved
  • 1/4 cup honey
  • 1/4 teaspoon almond extract
  • 5 cups cold water
  1. In a small bowl, soak thyme sprigs in 1 cup water while preparing lemons. Place 1/4 cup sugar on a plate; dip cut sides of lemons in sugar.
  2. Cover and grill lemons, cut side down, over medium-high heat for 1-2 minutes or until golden brown. Cool slightly. Drain thyme; grill for 1-2 minutes or until lightly browned, turning once.
  3. In a small saucepan, combine 1 cup water, honey and remaining sugar; bring to a boil, stirring constantly to dissolve sugar. Remove from the heat. Add grilled thyme sprigs and extract; let stand for 1 hour to steep. Discard thyme.
  4. Meanwhile, squeeze lemons to obtain 1-1/2 cups juice; strain. In a large pitcher, combine 5 cups cold water, thyme syrup and lemon juice. Serve over ice. Yield: 9 servings (1 cup each).
Originally published as Grilled Lemon & Thyme Lemonade in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p227

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