Sparkling Roasted Vanilla Lemonade

9 Ratings
  • 5 3
  • 4 4
  • 3 1
  • 2 1
  • 1 0

Vanilla seeds roasted in a skillet with lemon halves and sugar offer a surprising flavor in a sparkling lemonade made with both club soda and still water.

Martha Stewart Living, June 2008

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Recipe Summary

Servings:
8
Yield:
Makes 6 1/2 cups
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Ingredients

Directions

  • Preheat oven to 375 degrees. Place lemons, cut side up, in a 12-inch ovenproof skillet or a large baking dish. Sprinkle with sugar, then add the water and vanilla seeds and pod. Roast until edges of lemons are golden brown, about 25 minutes. Let cool.

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  • Squeeze the juice and pulp from lemons into a blender. Remove vanilla pod, and add syrup in the skillet to the blender. Puree, then strain through a sieve into a pitcher, pressing to extract liquid and some pulp.

  • Fill glasses with ice. Pour 3/4 cup lemonade into each glass. Top with 1/4 cup club soda. (Or cover, and refrigerate lemonade for up to 3 days.)

Cook's Notes

Roasting the lemons takes the edge off the acidity.

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Reviews (1)

9 Ratings
  • 5 3
  • 4 4
  • 3 1
  • 2 1
  • 1 0
Martha Stewart Member
09/23/2008
Might help to slice lemons instead of simply trimming and halving. Be very sure to strain! I didn't do too good of a job straining and it became almost undrinkable (very pulpy and thick).
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