Reviews (1) Add Rating & Review 9 Ratings 5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 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).
Back to Sparkling Roasted Vanilla Lemonade All Reviews for Sparkling Roasted Vanilla Lemonade - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Sparkling Roasted Vanilla Lemonade Recipe Summary Servings: 8 Yield: Makes 6 1/2 cups
Ingredients Ingredient Checklist 10 lemons, trimmed, halved crosswise, and seeded 1 cup sugar 1 cup water 1 vanilla bean, split and scraped, pod reserved 1 1/2 to 2 cups club soda
Cook’s Notes Roasting the lemons takes the edge off the acidity.
Gallery Sparkling Roasted Vanilla Lemonade
Recipe Summary Servings: 8 Yield: Makes 6 1/2 cups
Gallery
Sparkling Roasted Vanilla Lemonade
Sparkling Roasted Vanilla Lemonade
Sparkling Roasted Vanilla Lemonade
Recipe Summary Servings: 8 Yield: Makes 6 1/2 cups
Recipe Summary
Servings: 8 Yield: Makes 6 1/2 cups
Servings: 8
Yield: Makes 6 1/2 cups
8
Makes 6 1/2 cups
Ingredients
Ingredients
- 10 lemons, trimmed, halved crosswise, and seeded 1 cup sugar 1 cup water 1 vanilla bean, split and scraped, pod reserved 1 1/2 to 2 cups club soda
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.
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.
Cook’s Notes
Roasting the lemons takes the edge off the acidity.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 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).
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
9 Ratings 5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 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).Martha Stewart Member
Rating: Unrated 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).
Rating: Unrated
All Reviews for Sparkling Roasted Vanilla Lemonade
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sparkling Roasted Vanilla Lemonade
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
