Grilled Raspberry Lemonade
Grilled Raspberry Lemonade
Brie Thompson
8
15 minutes
10 minutes
This grilled raspberry lemonade is my idea of summer in a glass. Grilling the lemons in Lemon Raspberry Sugar Shaker adds a caramelized, smoky edge, and Vine-Ripened Raspberry White Barrel Aged Balsamic brings tart, juicy raspberry flavor to every sip. Pour it over ice, kick back, and make a big pitcher for the whole crowd.
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Ingredients
Lemonade
- 16 Lemons, halved
- ¼ cup Lemon Raspberry Sugar Shaker
- 1 cup Simple Syrup
- ½ cup Vine-Ripened Raspberry White Barrel Aged Balsamic
- 7 cups Club Soda
- 1 Lemon, sliced
- ½ cup Raspberries
- Ice
Simple Syrup
- ¾ cup Sugar
- 1 cup Water
- ¾ cup Vine-Ripened Raspberry White Barrel Aged Balsamic
Directions
Preheat the grill to 400°F. Pour the Lemon Raspberry Sugar Shaker onto a small plate.
Cut the lemons in half. Dip the cut side of each lemon into the Lemon Raspberry Sugar Shaker.
Place the lemons on the grill, cut side down, and cook until browned, about 3 minutes.
Let the lemons cool slightly, then juice. Strain the juice to remove any seeds.
Combine the sugar, water, and ¾ cup Vine-Ripened Raspberry White Barrel Aged Balsamic in a small saucepan. Bring to a simmer over medium heat and stir until the sugar dissolves. Remove from the heat and let cool to room temperature.
Fill a large pitcher with ice. Add the lemon juice, simple syrup, ½ cup Vine-Ripened Raspberry White Barrel Aged Balsamic, club soda, lemon slices, and raspberries. Stir to combine.
Serve immediately over ice.