One of the best ways for the community to get to know Appliance Chef is when we attend expos and Chamber functions. This week, we attended the Princeton Chamber Mid-Summer Marketing Showcase held on Palmer Square in Princeton.
It had been a sticky and humid kind of week, so I needed to prepare something refreshing and memorable (it was a marketing event after all). How does grilled lemonade sound?
Grab the recipe below and let us know if you try it for yourself!
- • 18 fresh lemons – enough to give you 2 cups of fresh squeezed juice
- • ¼ cup granulated sugar (to dip lemons in before grilling)
- • 2 cups water
- • ½ cup white sugar
- • ½ cup honey
- • 1 sprig fresh rosemary
- • 12 cups cubed seeded watermelon
- • 8 cups of ice cubes
- 1. Cut lemons in half. Dip cut sides in sugar, and place on hot grill. Grill about 10 minutes or until you see a golden caramelized color on the lemons.
- 2. Meanwhile, make your rosemary syrup by bringing the water sugar and honey to a boil in a medium saucepan over high heat. Stir in the rosemary, and set aside to steep for 1 hour.
- 3. Let the grilled lemons cool slightly. Place a wire-mesh strainer over a measuring cup, and squeeze the juice from the lemons. (The heat softens the lemons for easy squeezing....see how fast you can juice 18 lemons.)
- 4. Place half of the lemon juice, and half of the watermelon into a blender. Remove the rosemary sprig from the rosemary syrup and place half in blender with lemon juice and watermelon.
- 5. Blend until smooth. Pour into pitcher. Repeat with other remaining lemon juice, watermelon and rosemary syrup.
- 6. Serve over ice with fresh rosemary spring garnish and lemon slice.