An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

Homemade Grilled Lemonade

Add a new twist to a refreshing summertime favorite when you bring the flavor of charcoal grilling to a tall glass of lemonade.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 2 people

Ingredients

  • 6 lb lemons, cut in half (about 16 lemons)
  • 8 tbsp. sugar
  • water to taste

Rosemary Simple Syrup

  • 1 cup water
  • 1 cup sugar
  • 1 cup honey
  • 4 rosemary sprigs

Garnish Ideas

  • blueberries on a drink skewer
  • candied lemon peels

For Cocktails

  • rub the pulp side of a lemon slice along the rim of the glass and then dip the rim into sugar; you can even brulée the sugar for a candied rim
  • grapefruit or chocolate bitters

1 Food Prep

Cut the lemons in half and set aside. 

In a disposable aluminum pan, add the honey and sugar, and stir to combine. Add the 2 sprigs of rosemary. Set aside until the grill reaches temp. 

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets  

Method: Two-Zone Method

Temp: 400–450°F (Medium Heat)

3 The Cook

  • Dip the sliced side of each lemon into the sugar to thinly coat it.   

  • Place the lemons cut side down on the grill, directly over the coals. Grill the lemons until they begin to char, about 2–4 minutes, then remove from grill.  

  • Depending on how many people you’re preparing for, you may have to cook the lemons in batches. 

  • Place the pan with the honey, sugar and rosemary on top of the grill grates, directly over the coals. After 10–15 minutes the mixture will become warm, taste it for flavor. Continue to cook the syrup on the grill until you can taste the infusion of rosemary. Then, remove the syrup from the heat. 

  • When the lemons are cool enough to touch, begin juicing them into a large bowl. You can do this with your bare hands or use a lemon squeezer. Be sure to place a colander over your juice container so that the pulp and seeds are strained out from the lemon juice. 

  • Pour the lemon juice into a pitcher and add half the rosemary simple syrup mixture. Taste for sweetness. Add more simple syrup according to your preference for sweetness. If the lemonade is too tart, consider adding some water. 

  • To make an individual drink, fill a glass with ice and add the sweetened lemonade mixture. You can modify this drink with the juice of a grilled orange, iced tea or soda water. If you prefer a cocktail, add bourbon for a wood-smoked flavor or, if you want something a little drier and more aromatic, try a dry English gin. 

  • This grilled lemonade is versatile for both kids and adults. 

Credit: Marcus Wang, senior scientist at Kingsford Charcoal.

Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.

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