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Parve
Easy
6 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
When photoshoots are done, I’m careful not to throw out too much food. The difficulty is that until the picture is captured the food is completely off-limits to anyone on scene. This lemonade was so tantalizing that when my friend’s wife asked for a cup, I had to say no. Can you imagine someone sitting in the hot sun asking you for a cold drink, and like the Amonim and Moavim, you say, “No, you can’t have any until later” (which ended up being 11 p.m., when her husband, Mordy Gelfand, like a hero, helped me clean up and schlep all my equipment back to my car). I guess my point is, ice-cold lemonade on a hot summer day should NOT BE UNDERRATED. (Yossi and Laibel sure understood this.) So whether you decide to grill your lemons like we did or use them fresh, this drink will be a fan favorite!
10 lemons
mint leaves (mine were checked)
8 ounces agave, or to taste
1 and 1/2 liters of water
Slice lemons in half and sear off insides until charred.
Move to indirect heat for 15 minutes until the internal color darkens, indicating it’s been absorbing that grilled flavor.
Over a small strainer, squeeze out all the lemon juice into a pitcher of water and drop in the lemon rinds for good measure.
Add mint leaves and agave. Mix aggressively so that agave blends well or it will sink to the bottom.
Add water and mix again. Voila, your grilled limonana is all ready!
Photos and Styling by Yossi and Malky Levine
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