How the Oven Will Help You Make Even Better Lemonade
It’s time to rethink the way you do lemonade. Before you squeeze a bag of lemons for a pitcher of that cool and refreshing drink, I suggest you first turn up the heat.
Why You Should Roast Your Lemons for Lemonade
The oven isn’t exactly an appliance we associate with making lemonade, but it’s time we do. The one extra step of halving and roasting the lemons makes for an irresistible twist on this classic drink.
Instead of the tart, sweet sip you’re used to with the classic version, time in the oven tames the acidic bite of lemons and draws out their natural sugars, leaving you with a lush, deep flavor that instantly translates to a richer-tasting lemonade. If you let the lemons char a bit, that whisper of smoke shows up in the lemonade as well.
Know Your Lemons: What’s the Difference Between Meyer Lemons and Regular Lemons?
The Simple Way to Make Roasted Lemonade Your Reality
Before juicing the lemons, or even making the simple syrup, fire up the oven to 400°F. Halve the lemons across the center and place them on a baking sheet cut-side down. Transfer to the oven and cook for about 20 to 30 minutes, depending on the size of your lemons, until they’re are browned and lightly charred around the edges. After removing the lemons from the oven, let them cool completely before juicing.
After roasting, follow your favorite lemonade recipe as you normally would, with the exception of the simple syrup. Roasting the lemons draws out their natural sweetness and tones down their tartness, so depending your taste, you might not need to use the full amount of simple syrup that the recipe calls for. Start with about half, and add more as needed.