Lemonade with smoked salt: a BBQ mocktail
Homemade lemon lemonade is an alcohol-free option for a BBQ. A little smoked sea salt can add a smoky accent, but it is not needed: taste the lemonade without it first. Make the lemon base ahead, keep it refrigerated and add sparkling water only when serving.
Ingredients for a jug of 6–8 servings
- 6 fresh lemons, or 4 lemons and 2 limes
- 6–8 tablespoons sugar or honey, to taste
- 1 litre cold drinking water
- 500 ml chilled sparkling water
- Optional: smoked sea salt; start with a small pinch and add more only if you like it
- Ice cubes and washed fresh mint for serving
The final yield also depends on the amount of lemon juice and your glass size. Start with less sweetener if preferred; lemons, honey and personal tastes differ. Adding salt is a flavour choice, not an essential part of good lemonade.
Making lemonade, step by step
1. Prepare clean citrus
Wash the lemons and any limes and squeeze them using clean equipment. Use a different workspace and tools from those used for raw BBQ meat.
2. Dissolve the sweetener
Mix the juice with 6 tablespoons of sugar or honey to start and stir until dissolved. If dissolving sugar in a little warm water, take that water from the measured litre and let the mixture cool before continuing.
3. Season the cold base
Add the rest of the litre of cold water and taste. If wanted, add up to the remaining 2 tablespoons of sweetener. Taste without salt first; optionally add a small pinch of smoked sea salt, stir and taste again. Keep the base covered in the fridge until needed.
4. Add sparkling water and serve
Add the 500 ml chilled sparkling water just before serving and stir gently. Pour over ice cubes in clean glasses and garnish with washed mint. Replenish small batches rather than leaving the whole jug in the sun for a long time.
Preparing ahead for your BBQ
Prepare the lemon-water base in a clean jug and keep covered and refrigerated. Add sparkling water, serving ice and mint only shortly before use. This lets you control dilution per glass and avoids losing fizz while waiting.
Follow label storage instructions for bought juices, syrups and other additions. Citric acid, sugar or salt do not automatically make a homemade drink suitable for unrefrigerated storage. No guaranteed storage period applies here to every variation.
Variations on the base
Ginger lemonade
Add some peeled, grated fresh ginger to taste and optionally strain it from the base. Ginger adds its own spicy accent; it is not a guaranteed remedy for chilli heat in food.
Hibiscus lemonade
Use food-grade hibiscus and prepare the tea according to product instructions. Cool it and replace some of the still water with the tea. Taste acidity and sweetness again before adding more sugar.
Mint and cucumber
Add washed mint and cucumber to taste, sliced or briefly puréed. Texture and flavour change too; this is a variation, not a required part of the base recipe.
Keep an alcoholic glass separate
If a guest wants gin or vodka, add it separately to that glass and keep the communal jug alcohol-free. Identify the glass clearly and use separate, clean equipment when avoiding alcohol matters. With spirits, it is no longer a mocktail.
What does smoked salt do to the flavour?
Smoked sea salt adds salt and a smoky accent. Its intensity depends on the product, quantity and balance of sour and sweet. More salt is not automatically better, and it need not compete with a heavy BBQ sauce. Leave it out if the food is already salty or you prefer plain lemonade.
This lemonade can give a fresh flavour contrast to grilled food, but does not reliably neutralise chilli burn or automatically suit every rub or sauce. Taste it with the whole dish and let guests express their preferences.