Originally Posted by creekwalker
I happened to see a grilled lemonade recipe the other day, and today on a cooking show they were making grilled lemon vinaigrette (to finish grilled chicken with on the plate). They seemed to be saying that the grilling intensified the flavor and mellowed it at the same time (took the edge off the acidity).
Next batch I am going to try with out adding the simple syrup to first, I want to see how much the smoking/grilling added to the natural sweetness. the gallon we made only lasted about 10 minutes before it was gone. I have already gotten request for more from everyone that tried it.