Kingsford Grilled Lemonade

July 5, 2013

Looking for something to really wow a crowd this Fourth of July weekend?  They’ll be talking about Kingsford Grilled Lemonade for the rest of the summer!  Larry Gaian of Embers&Flame shares how to create it at home.


Lemons are said to have been first found in North India, China and Burma, and was introduced in Persia, Arab countries, Iraq and Egypt in around 700 AD. Lemon was the main ingredient of various dishes and therefore, the beverage would have been introduced in a country where lemons were found. However, the first written evidence of its existence is found in Egyptian writings and so we have a reason to believe that it originated in Egypt. It is said that the peasants there, drank a wine made from lemon, date and honey. Some also believe that it was first introduced in France during the 16th century. In Cairo, lemon drinks were not only favorites among the locals but were also exported during the 13th century.–

I’m a big fan of lemonade!  So on the first day at Memphis In May when the Kingsford gang brought out the Grilled Lemonade I just had to give it a try.  I have to admit I was a little skeptical of the Rosemary.

Rosemary is one of those herbs that can, when used improperly, overpower everything else on the plate.  So, I wasn’t sure how much I was going to like it.  In fact the Rosemary does add a nice flavor when combined with the lemons, but it isn’t all that Rosemaryish.

Even though this is called grilled lemonade when first made it doesn’t taste at all like lemonade to me.  The drink is very tasty and on hot days, like it was during Memphis In May, it is a very satisfying thirst quencher, but it never tasted like lemonade to me.

Once I got back to Rocklin I made up a batch and discovered that if made the day before and allowed to “age” in the refrigerator the lemonade flavor becomes much more pronounced. For my taste buds it tasted better when made the day before.


lemon for grilled lemonade

grilled and carmelized onions for lemonade

Make sure you caramelize the sugar on the cut lemons.  This “grilled” flavor is one of the reasons this lemonade tastes so good.



  • 6 pounds lemons
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 cup honey
  • 2 rosemary sprigs


  1. Cut each lemon in half.
  2. Dip each half of the cut lemons in sugar and set aside. Use a tray if possible to keep from knocking off any of the sugar.
  3. In a small saucepan combine water, sugar and honey. Add a couple of sprigs of rosemary to the pan. The rosemary is optional, but it does add a unique flavor.
  4. Heat up grill to medium-high heat.
  5. When the grill is hot grill the lemons halves with the cut-side down until a golden brown in color. Don’t .walk away because the sugar will burn quickly once it starts to brown. This should take about 5 minutes or so. Remove the lemons and set aside to cool.
  6. While the lemons are cooling place the saucepan with the honey syrup on the grill. Heat the syrup until sugar and honey are dissolved.
  7. When the lemons cool squeeze, by hand, the juice into a pitcher. Add syrup and water to taste.
  8. Stir well and serve.

Source: Embers&

Related Topics: Editor's Picks | Grilled Cocktails | Grilled Fruit | Grilled Summer Cocktails | Kingsford University | Lemonade |

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