Kentucky Lemonade

507 - KENTUCKY LEMONADE 3Hands-on-time:  10 minutes
Total prep time:  55 minutes

There are two secrets to making great lemonade:

Secret #1 – Roast your lemons.
Secret #2 – Bourbon.

Fortunately, this recipe incorporates both those tips to deliver one of the greatest summer taste sensations of them all: Kentucky Lemonade. You can use any bourbon you want, or no bourbon at all, but if you choose to go bourbon-less (why? WHY?!?) just leave it out. There’s no need to make any other changes to the recipe. It’ll still be delicious, but it won’t make all your problems disappear.


6 lemons, sliced (not wedges)
6 cups water
3/4 cup of sugar
1 vanilla bean

Put the lemons, the water, the sugar, and the vanilla bean into a roasting pan.

Roast at 375 for 45 minutes. Let cool. Strain and reserve the lemonade.


There are two ways to go about incorporating this beet. Either buy a beet, roast it, and puree it in a Vitamix, or just go to your supermarket or juice store and get some beet juice. It’s fine either way, it all just depends on how committed you want to be.


1/2 ounce beet juice
1.75 ounce roasted lemonade
2 ounces bourbon
7 Up
Soda Water

Pour that over ice, the add a splash (just a splash) of 7-Up.Fill the rest of the glass to the rim with soda water. Sit back, relax, and have a drink. You’ve earned it.

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Thanks to

Food Provided by: Citarella Markets | Kitchen Equipment provided by: VIKING RANGE LLC | Boos Block Cutting Boards | Casabella | Chantal | Dream Farm | Le Creuset | OXO | Silpat | SwissMar |

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