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
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.
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.
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.