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Recipe created by: Chef Wade Garza, Interim Campus Executive Chef and Dining Unit Manger for University of California Santa Cruz for the Chilean Fresh Fruit Association

Ingredients

Simple Syrup:

  • 1 cup sugar
  • 1 cup water
  • 2 tbsp juniper berries, lightly crushed
  • 3 sprigs rosemary

Lemonade:

  • 4 to 6 lemons
  • 1/4 cup sugar
  • 2 1/2 cups water, chilled

Garnish:

  • Rosemary sprigs
  • Whole juniper berries
  • Grilled lemon slices

Directions

Syrup:

Combine sugar, water, juniper berries, and rosemary in a saucepan and bring to a simmer over medium/high heat. Reduce to medium and simmer 3 to 5 minutes. Remove from heat and cover; steep 30 minutes. Strain through a fine chinois or coffee filter and allow to cool slightly. Cover tightly and chill thoroughly before use.

Grilled Lemons:

Preheat gas or charcoal grill for high direct cooking. Alternately, preheat a grill pan on high heat. Wash and halve all but one lemon. Slice last lemon into 1/8-inch slices. Place sugar onto a plate; lay lemon halves and slices cut side down on sugar. Place lemons on hot grill and allow sugar to caramelize, 4 to 7 minutes for the halves and 2 minutes per side for the slices. Remove from heat and allow halves to cool slightly. Set slices aside for garnish.

Lemonade:

Juice the grilled lemons, keeping the pulp. In a large pitcher, combine 1 cup lemon juice, 1 cup infused syrup, and 2 1/2 cups chilled water. Mix thoroughly. Fill glasses with ice and pour lemonade over. Garnish with rosemary spring, juniper berries, and grilled lemon slice.