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Roasted Lemonade
Courtesy Gale Gand

Ingredients
12 lemons, softened by rolling, or placed in a microwave for 30 seconds,
halved
2 cups sugar
1/2 vanilla bean, scraped
Water, to cover the lemons
4 to 6 cups water
1/2 cup freshly squeezed lemon juice
Sugar, to taste
Ice
Mint leaves, for garnish

Directions
Preheat oven to 375 degrees.

Place the lemons, sugar, vanilla bean scrapings and water in a roasting pan and stir. Place


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

roasting pan in the oven and roast, stirring occasionally for about 30 minutes, until the edges of
the lemons begin to caramelize. Remove the roasting pan from the oven and cool to room temperature.
Place a strainer over the bowl of a food processor and squeeze the juice from the lemons. Strain
the liquid from the roasting pan into the processor bowl. De-seed and roughly chop 2 lemon halves
and place in the food processor. Process the lemon juice and lemon pieces until smooth. Strain the
contents of the food processor into a large pitcher, add 4 to 6 cups water, lemon juice, sugar to
taste and ice, stir well. Pour into ice-filled glasses and garnish with mint leaves.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved