Fresh lemons and strawberries are grilled for a bright, smoky twist on classic strawberry lemonade—a refreshing summer drink perfect for backyard BBQs and warm evenings.
After finishing a recent balcony refresh, I found myself grilling everything I could—from vegetables to fruit. One experiment that stood out was grilling the lemons and strawberries before making lemonade. The result is a deeply flavorful, slightly caramelized strawberry lemonade that tastes like summer in a glass. Grilling concentrates the fruit’s natural sweetness, adds a hint of char, and makes the juice juicier—transforming ordinary lemonade into something extraordinary.
Ingredients
- 12 lemons
- 1 ½ cups sugar
- 1 pound strawberries
- 4 cups water (divided)
- Ice
Instructions
- Preheat the grill to medium heat.
- Slice the lemons in half. Pour ½ cup of sugar into a shallow bowl and dip each lemon, cut side down, into the sugar so the cut surface is lightly coated.
- Place the sugared lemon halves cut-side down on the grill. Grill for 5–6 minutes, until the cut surface is nicely caramelized. Remove and set aside to cool slightly.
- Hull the strawberries and toss them in the same bowl of sugar. Thread the strawberries onto skewers or use a grill basket so they stay put while grilling.
- Grill strawberries for 5–6 minutes, turning occasionally, until they are softened and have light char marks. Remove and let cool.
- Make a simple syrup: in a medium saucepan, combine the remaining 1 cup of sugar with 2 cups of water. Bring to a boil over high heat, stirring until the sugar dissolves. Remove from heat and cool.
- Juice all the grilled lemon halves into a large bowl, removing any seeds as you go.
- Once the simple syrup has cooled, add it to a blender along with the grilled strawberries. Puree until smooth.
- Combine the strawberry-syrup puree with the lemon juice. Add the remaining 2 cups of cold water, taste, and adjust sweetness or water to your preference.
- Refrigerate until well chilled. Serve over ice. Garnish with a grilled lemon wedge or a fresh strawberry if desired.
Tips and Notes
- Grilling adds a subtle smoky note and enhances sweetness—avoid over-charring. Aim for caramelized, not burnt.
- If you don’t have a grill, you can broil the fruit in a hot oven for similar results: broil cut lemon halves and strawberries on a baking sheet for 4–6 minutes, watching closely.
- Adjust sugar to taste. If you prefer less sweetness, reduce the sugar in the simple syrup or add more water.
- For a boozy version, replace 1 cup of water with 1 cup of citrus vodka and serve as a refreshing summer cocktail.
Serving, Storage, and Yield
Servings: about 8 cups lemonade. Prep time: approximately 30 minutes. Total time: about 30 minutes (plus chilling).
Store leftover lemonade in the refrigerator for up to 3 days. Stir or shake before serving, as natural separation may occur.
Variations
- Add fresh mint during chilling for a bright herbal lift.
- Swap some of the water for sparkling water just before serving for a fizzy lemonade.
- Try other grilled fruits—peaches or raspberries work beautifully with lemon.
Nutrition Facts
The following nutrition estimates are for one serving, based on the recipe yield:
- Calories: 210 kcal
- Carbohydrates: 56 g
- Protein: 2 g
- Sodium: 10 mg
- Potassium: 310 mg
- Fiber: 5 g
- Sugar: 44 g
- Vitamin C: 119.2 mg (rough estimate)
Author: Whitney Bond
If you try this recipe, enjoy a glass of grilled strawberry lemonade chilled with plenty of ice—it’s a simple change that elevates a classic and will likely become your new go-to summer refreshment.