Roasted Lemonade Recipes

SPARKLING ROASTED VANILLA LEMONADE

Steps:

• Preheat oven to 375 degrees. Place lemons, cut side up, in a 12-inch ovenproof skillet or a large baking dish. Sprinkle with sugar, then add the water and vanilla seeds and pod. Roast until edges of lemons are golden brown, about 25 minutes. Let cool.
• Squeeze the juice and pulp from lemons into a blender. Remove vanilla pod, and add syrup in the skillet to the blender. Puree, then strain through a sieve into a pitcher, pressing to extract liquid and some pulp.
• Fill glasses with ice. Pour 3/4 cup lemonade into each glass. Top with 1/4 cup club soda. (Or cover, and refrigerate lemonade for up to 3 days.)

HOMEMADE ROASTED LEMONADE

Steps:

• Preheat oven to 425F. Place lemons into a shallow baking dish, cut side up. Place into oven and bake for 15-20 minutes, or until lemons are lightly browned. Set aside to cool.
• While lemons are roasting, combine water, salt, and sugar in a small saucepan over medium heat. Stir occasionally until sugar has dissolved completely (no need to boil.) Remove from heat to cool.
• Squeeze lemons through a fine sieve. Combine 1 cup of freshly squeezed lemon juice with 2 cups simple syrup mixture (I add half a cup of simple syrup at a time to the lemon mixture until I reach my desired sweetness!) Pour in cold water. Adjust sweetness accordingly (more water or simple syrup.)
• Serve over ice!

ROASTED FRUIT LEMONADE

Steps:

• Preheat the oven to 360°F/180°C.
• Slice the oranges, limes, and 2 lemons in halves. Thinly slice the remaining lemon.
• Line a baking tray with parchment paper and place the sliced fruit on it. Drizzle 2 teaspoons of honey over them.
• Slide the tray into the oven and roast the fruit for the next 30 minutes.
• Take the tray out of the oven and squeeze the juice out of all the fruit.
• Add the squeezed juice to a 1000 ml glass container. Add the remaining honey, ice cubes, mint, roasted sliced lemon, and fill it with water all the way up. Serve it cold!

BEST LEMONADE EVER

Steps:

• In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
• Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

OLD-FASHIONED LEMONADE

Steps:

• In a large saucepan, combine sugar, 1 cup water and lemon zest. Cook and stir over medium heat until sugar is dissolved, about 4 minutes. Remove from heat. Stir in lemon juice and remaining water; refrigerate until cold. Serve over ice.

ORIGINAL LEMONADE

Steps:

• Mix sugar and boiling water in a bowl and mix until all the sugar has dissolved. Set aside.
• Juice lemons into a separate bowl.
• Strain lemon juice into water and sugar mixture and stir.
• Pour mixture into a litre container (or similar) and fill with cold water (around 3 cups).
• Add food colouring and ice if desired.

GRILLED LEMONADE SALMON

Steps:

• In a medium bowl, whisk together the lemonade, soy sauce, olive oil, ginger, brown sugar, garlic, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Use a sharp knife to score the skin of the salmon, making three 1-inch incisions. Put the salmon and onions in a baking dish and pour the marinade over. Cover and refrigerate 1 hour, flipping halfway through.
• Remove the salmon and onions from the marinade and discard the remaining liquid. Heat a nonstick grill pan over medium heat and drizzle with olive oil. Place the salmon on the pan skin-side down. Arrange the onion rounds and lemon slices in the pan around the fish.
• Cook 3 to 5 minutes, then flip the fish, onions and lemons. Grill until the salmon is cooked through and the onions are soft and lightly charred, 5 to 8 minutes.
• Place the salmon on a platter. Garnish with the grilled onions, lemon slices, lemon juice and parsley and sprinkle with salt and pepper.