This lemonade has a hot secret
Granted, the idea of making lemonade itself is not new. But what's new is the idea Grill the lemons in advance - and only then to juice. The effect is amazing - what a taste! We discovered the trick with Aimee in their English-language blog TheVegLife. There, the food blogger from San Diego regularly presents delicious recipe creations. But her recipe for grilled lemonade really got us excited because it was so simple and so ingenious at the same time is.
Why you should definitely have a BBQ?
Successful chefs have long had the idea to first heat the lemons in the microwave before they are juiced. The heat makes the fruits juicier and you get a lot more juice out of them. When grilling, the effect is similar - with the big plus that the citrus fruits on the rust in addition a stunning smoky note accept. Then off in the juicer with it.
For her lemonade Aimee also uses sugar on "TheVegLife", which she distributes in small quantities over the cut sides of the lemon, before she puts them on the grill or in the pan. There he caramelizes and takes the acid a bit off the lemon. And yes: The trick works well in the pan. Because once you get the taste, you want the grilled lemonade determined Do not miss even after the barbecue season, Although the preparation of the pan lacks the delicious smoke aroma, the effect is the same.
So you prepare the grilled lemonade
Two to three minutes, the lemons are then heated with the cut side down. Afterwards they have to cool down for a short time before you can squeeze them out. Then the juice with a Syrup made of water and sugar infused, It's best to grill two slices of lemon, which you can then put as a decoration on the edge of the pot. This is what Aimee does and the sight makes us mouth water.
For the whole recipe visit her blog TheVegLife, where she has put together all the ingredients and quantities with delicious pictures.
Tip: Just put a few lemons on the grill and eat them with meat and grilled food. The aroma and juicy freshness just go with it.
