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Recipe Detail Page
Grilled Lemon-Lime-Ade
Early Summer 2013
Grilling lemons and limes adds incredible smoky flavour to their tart-flavoured juices. Enjoy both the kid-friendly and cocktail options for this summer sipper.
Makes approximately 14 cups (3.5 L)
Wood chips such as hickory or apple wood
2 cups (500 mL) granulated sugar
2 cups (500 mL) water
8 lemons, cut in half
8 limes, cut in half
1 bottle (2 L) club soda
1 Soak wood chips in warm water for 20 minutes.
2 Meanwhile, stir sugar with water in a small saucepan set over medium heat. Bring just to a simmer, stirring occasionally, for 8 to 10 minutes or just until sugar dissolves. Remove from heat and cool completely.
3 When wood chips have soaked for 20 minutes, drain well. Place in a smoker box or wrap in heavy-duty foil. Lift grill and place smoker box on heat source.
4 Preheat grill to medium.
5 When chips start to smoke, turn grill off on side without smoker box. Place lemon and lime halves cut-side down on that side. Barbecue for 45 minutes or until grill marks form on lemon and limes and they soften. Remove to a large bowl. When lemons and limes are cool enough to handle, squeeze juices into a measuring cup. Juice should measure about 1½ to 2 cups (375 to 500 mL). Strain through a sieve into a large pitcher. Stir in syrup, tasting and adding to your preference. Chill. If serving immediately, chill by adding ice cubes. Before serving, top with club soda.
Makes approximately 14 cups (3.5 L)
Cocktail Version:
Add 1 oz (30 mL) vodka or gin to a serving of Lemon-Lime-Ade. Or make a modern Shandy by topping up Lemon-Lime-Ade with a white beer.
