Here’s a recipe for grilled ‘hard’ lemonade that can be done on a BBQ and all we can say is ‘Christmas party, sorted’.

Posted on 14 November, 2022

Okay, so it might sound a little bit early to be thinking about your office/family/friend’s Christmas party—but you’ll be thanking us in a minute.

Because as blue skies start to slowly come back into our life and balmy evenings are no longer a fantasy, you’ll soon find yourself dressed in a Santa hat, manning your Weber BBQ as the silly season kicks into full swing. And we’ve found the ultimate recipe to impress your guests: grilled ‘hard’ lemonade.

That’s right—a summertime staple beloved by the whole family, we’ve found a way to level up your lemonade game and make it (if possible) even better. And honestly what sounds better than grilling a Riesling and red currant glazed ham while sipping on an icy cold glass of homemade lemonade with lemon, ginger, and bay sugar syrup—perhaps with the addition of vodka or gin?

And honestly, it’s as easy as grilling fresh lemons to turn the taste from acidic to sweet (with a hint of caramelised notes)—as long as you have the right equipment.

If your BBQ is looking a little worse for wear, Christmas is the perfect time to treat yourself to the gift of a brand-new Weber—and with choices like the Baby Q, Weber Q, and Family Q (as well as the Built-In Q if you want to turn your outdoor space into an outdoor kitchen masterpiece), there’s sure to be something to suit your needs.

Simply head to the Weber Store at Burning Log, in Fyshwick for all things Weber. They even have an electric range that’s perfect for apartments where gas barbeques are banned!

Anyway, it’s time to get zesty—onto the lemonade.

Grilled ‘Hard’ Lemonade

INGREDIENTS

• Eight lemons
• 600 millilitres of gin or vodka
• 20 small springs of rosemary, to serve
• Dehydrated lemon slices, to serve
• Chilled soda water, to serve
• Ice cubes, to serve

For the lemon, ginger, and bay sugar syrup

• Rind from four lemons
• 5cm piece of fresh ginger, peeled and sliced
• Two bay leaves
• 500 grams sugar
• 500 millilitres water

METHOD            

Prepare the barbecue for direct cooking over high heat (250°C-290°C).

Using a vegetable peeler, remove the rind from four lemons, avoiding the white pith. Cut the eight lemons in half. Keep the rind aside for the syrup.

Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the lemons cut side down over direct high heat, with the lid closed, for two minutes or until deeply caramelised. Flip the lemons over and cook for a further two minutes. If any juice is bubbling out of the lemons, squeeze the juice into a jug. Continue to cook the lemons, rind side down, for a further two minutes or until just starting to soften. Remove the lemons from the barbecue and leave to cool.

Once the lemons have cooled, squeeze all the caramelised lemon juice into a jug. If desired, strain the lemon juice to remove the pulp. Refrigerate until required.

To make the sugar syrup; in a small Weber casserole dish, add all the syrup ingredients. On a barbecue side burner or stove top, bring to a gentle simmer over low heat and cook for five minutes. After five minutes the syrup should have reduced by approximately a third. Strain the solids and discard. Refrigerate the syrup for at least 30 minutes, or until chilled.

When you’re ready to assemble the cocktails, warm small sprigs of rosemary on the barbecue over direct medium heat, for 30 to 60 seconds, don’t allow the sprigs to colour too much, just enough for the aromas to release. Follow the below cocktail mix per serving into a short glass.

Hard Grilled Lemonade:

• One shot (30mL) lemon syrup
• Half shot (15mL) grilled lemon juice
• One shot (30m) gin or vodka
• Ice
• Top with Soda Water
• Add a dehydrated lemon slice and sprig of lightly grilled rosemary