Grilled Lemonade

How do you grill lemonade? Well, you tie it into a chair and play "Good cop, bad cop" until it confesses. Alternatively, you could try this awesome recipe created by Dr. Charcoal, Marcus Wang, senior scientist at Kingsford Charcoal. I have tried it with and without alcohol, and both are excellent. It's also sure to make you the talk of your next barbecue, and not in the "He's not wearing that again, is he?" kind of way.

What you'll need:
6 pounds of lemons (about 16 lemons)
.5 cups water
.5 cups sugar
.5 cups honey
2 rosemary sprigs (optional)
1 cup Four Roses Bourbon
Ice

What you'll grill:
1. Cut the lemons in half and dipt the cut half in sugar. Set aside on a tray.

2. Combine water, sugar and honey in a saucepan or disposable aluminum tray. Add a couple of sprigs of rosemary (optional but delicious) to the saucepan.

3. Heat up a gripp grill with Kingsford Charcoal for medium-high heat. For additional rosemary flavor, throw a handful of rosemary sprigs on the hot coals just prior to grilling.

4. Grill the lemons, cut-side-down, until nice grill marks appear (about 5-7 minutes). Remove the lemons and set aside to cool.

5. While grilling the lemons, place the saucepan with honey syrup on the grill. Heat the syrup until sugar and honey are fully dissolved and the desired amount of rosemary flavor has been infused into the syrup.

6. When lemons are cool, squeeze the juice into a pitcher. Since they've been grilled, they should be easy to squeeze by hand. Add syrup and water to taste, bourbon, and ice. Stir well and serve.