Kick up your summer lemonade with bourbon and robust hardwood smoke.
1 Pint Strawberries, Sliced
1 Cup turbinado sugar
16 Whole lemon, halved
1 Cup granulated sugar
1/2 Cup honey
2 Sprig mint
1 Cup bourbon
Preheat Traeger to 400 degrees F with the lid closed for 10 to 15 minutes.
Toss the sliced strawberries with 1/2 cup of the turbinado sugar and place them in a foil-lined ovenproof pan in one even layer.
Roast them for about 10 minutes, or until the strawberries soften and start to release their juices. Remove and allow to cool.
Meanwhile, dip the lemon halves (cut-side down) in the other 1/2 cup of turbinado sugar. Mix together any remaining turbinado sugar plus the granulated sugar in an oven-proof dish along with the honey, 2 cups of water and the sprigs of mint.
Place lemons on the Traeger, cut-side down, and cook until they're soft and start browning, about 5 to 10 minutes. Also place the sugar, honey and mint on a pan on the grill and let it heat up until the sugar is completely dissolved (about 5 minutes), stirring occasionally.
Remove from grill and allow the lemons and the simple syrup to cool. Grab a pitcher and squeeze in the lemons through a sieve to catch all of the seeds and pulp. Place the cooled strawberries in a blender or use an immersion blender and puree until smooth.
Pour the strawberries into the lemonade pitcher. Add in the simple syrup, bourbon and 3 additional cups of cold water and stir to combine. Taste the lemonade and add more sugar and water as needed.
Add in some ice and garnish with lemon and strawberry slices and a few mint leaves. Enjoy!