Smoke House Lemonade Recipe
Make Smoke House Lemonade Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoky Lemonade Base
Smoked Syrup
Garnish & Optional Add-ins
Method
Smoky Lemonade Base
Juice lemons
Roll lemons on the countertop to loosen juices, then cut in half and juice until you have 1 cup (about 6–8 lemons depending on size). Strain through a fine mesh sieve to remove seeds and excess pulp if you prefer a smoother lemonade.
Make basic lemonade
In a large pitcher, dissolve 3 tablespoons granulated sugar into 1 cup hot water (not boiling) by stirring until fully dissolved. Add the strained fresh lemon juice and 2 cups cold water, stirring to combine.
Chill
Add 3 cups of ice to the pitcher or keep ice in a separate container to prevent dilution. Taste and adjust sweetness by adding up to 1 tablespoon more sugar or a splash more cold water if too strong.
Smoked Syrup
Make smoked simple syrup
In a small saucepan, combine 2 tablespoons light brown sugar with 1/4 cup water. Warm over medium-low heat, stirring until sugar dissolves completely. Remove from heat and stir in 1 teaspoon smoked simple syrup or 1 teaspoon liquid smoke (start with less and add to taste). Let cool to room temperature.
Combine syrup with lemonade
Once the smoked syrup has cooled, pour it through a fine mesh strainer into the lemonade pitcher and stir well. Start by adding the full amount, then taste: if you want a more pronounced smoky note, add up to an additional 1/2 teaspoon liquid smoke or another tablespoon of the smoked syrup mixture (do not overdo liquid smoke—it's potent).
Garnish & Optional Add-ins
Prepare glasses
If using smoked sea salt, moisten the rim of each serving glass with a lemon wedge, then dip the rim into a shallow plate of smoked sea salt to coat lightly.
Adjust and store
Taste and adjust sweetness or smoke level if needed. Store any leftover lemonade in the refrigerator for up to 48 hours; shake or stir before serving as separation may occur.