We all love lemonade, right? It’s a good way to enjoy the lemon’s health properties and quench your thirst in the hot summer days! But, I really think that the oven isn’t exactly an appliance we associate with making lemonade! Well, I also think that it’s time we do. The one extra step of halving and roasting the lemons makes for an irresistible twist on this classic drink.
How this works – well, instead of the tart, sweet sip you’re used to with the classic version, time in the oven tames the acidic bite of lemons and draws out their natural sugars, leaving you with a lush, deep flavor that instantly translates to a richer-tasting lemonade. If you let the lemons char a bit, that whisper of smoke shows up in the lemonade as well.
How to Make the Perfect Roasted Lemonade:
Here’s what you need to do – before juicing the lemons, or even making the simple syrup, fire up the oven to 400°F. Halve the lemons across the center and place them on a baking sheet cut-side down. Transfer to the oven and cook for about 20 to 30 minutes, depending on the size of your lemons, until they’re are browned and lightly charred around the edges. After removing the lemons from the oven, let them cool completely before juicing.
And then, after roasting, follow your favorite lemonade recipe as you normally would, with the exception of the simple syrup. Roasting the lemons draws out their natural sweetness and tones down their tartness, so depending your taste, you might not need to use the full amount of simple syrup that the recipe calls for. Start with about half, and add more as needed.
Note: this method will reduce the amount of Vitamin C in the lemonade! So, if you’re using this lemonade to fight off inflammation or of medicinal properties – then you should skip this method, and use the old-fashioned one! We really hope you enjoyed this article and don’t forget to share it with your friends and family. Thank You and take care!