I Tried Grilling My Lemons for Lemonade — And I’ll Never Go Back

• Grilling lemons caramelizes their natural sugars, adding depth and mellowing tartness.
• A mix of grilled and fresh lemons hits the perfect sweet-tart balance.
• This simple twist transforms classic lemonade into a bold, refreshing summer upgrade.

In the dead heat of summer, nothing beats a tall, cold glass of lemonade. And if it’s homemade, well, bonus points for you. It only requires a few minutes and a handful of simple ingredients to make the dream come true. But what if I told you that you could make that glass go from good to great with…your grill? That’s right, I was skeptical too, but it turns out that the secret to making a fantastically wonderful pitcher of lemonade lies with your trusty old Weber. Who knew?

Good Housekeeping’s Chief Food Director Kate Merker casually dropped this game-changer tip to me, and I knew I had to try it out. Merker swears by grilling half of your lemons first and adding those into your standard recipe. The questions were endless at first: Would it taste smoky? Weird? Would it even taste like lemonade anymore? And why only half the lemons? So in the name of food science, I tried it. And lo and behold, Merker was right; I am never again going back to regular lemonade.

Grilled lemonade is exactly what it sounds like: you cut your lemons in half and char them — either on the grill or in a hot pan — before juicing them and mixing up a pitcher. This may sound like a high-maintenance move, but it’s worth it. The heat caramelizes the fruit, mellowing the acidity and adding a warm, almost smoky depth to the flavor.

That grill (or stovetop) heat draws out the natural sugars in the lemon, softens the bitter edge, and adds a layer of complexity you just don’t get from raw juice. Don’t think that it will be smoky like barbecue sauce; it’s not. It’s subtle, sweet and toasty. (It also smells amazing while you’re making it, which doesn’t hurt!) And if you’re worried that the lemons will taste like the last burger you made, just heat the grill and scrape before putting your citrus down.

The base recipe is easy:

1. Make a quick simple syrup: Simmer 1 cup of sugar and 1 cup of water in a small saucepan, stirring halfway through, until the sugar is dissolved. Let cool.
2. Meanwhile, prepare your lemons: Grill or roast four halved lemons, cut-side down, until slightly charred and caramelized, about 7 minutes. Let them cool for a minute before juicing (you should get ¾ cup). Juice an additional 4 to 5 lemons to make 1 1/2 cups lemon juice total.
3. Pour the lemon juice into a pitcher along with the cooled simple syrup and 4 cups of cold water, then fill with ice. Serve with lemon slices and mint sprigs if desired.

I am always intrigued when a new recipe comes across my desk. I love experimenting in the kitchen and finding new ways to make an old favorite, too. I wasn’t quite expecting to love this recipe as much as I did. After all, grilled lemons? Even the cashier at Trader Joe’s was skeptical once she found out what I was making. But after making one regular (non-grilled) batch, one grilled batch of lemonade and then combining the two (keeping Merker’s tip in mind about using half grilled lemons and half regular), I can confidently say that half and half is definitely the way to go.

My first batch was bright, tart and deliciously traditional; all of the cheery flavors you’d expect from a homemade lemonade. The grilled batch had a depth of citrus flavor that was absolutely delicious, but because the tartness was mellowed out and the fruit had been caramelized, it teetered on the verge of being too sweet. Don’t get me wrong, it was good, but I found myself almost wishing I had used less simple syrup.

The third batch, which was the combined half-and-half batch, was the total sweet spot (pun intended). It had the tartness and sweetness you'd expect from a classic lemonade — bright, nostalgic, and refreshing — but with a smoother, richer flavor and a caramelized, dramatic edge that rounded out the sharpness of the lemon juice. It’s the kind of twist that makes you pause, sip again and wonder exactly what the secret is. Add lots of ice and a sprig of fresh mint and you’ll never go back to classic lemonade ever again.