1 1/4cupsfresh squeezed lemon juice(about 5 large lemons)
1cupof granulated sugar(less if you want it more sour)
3cupswarm water
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Method
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Prep. Wash the lemons thoroughly. Cut them in half at the equator and place them in a non-reactive pan. The acidity in the lemons can react with the aluminum or cast iron and discolor both. Don't lose any juice that leaks.
Fire up. Preheat your grill to medium high, about 325°F (163°C). When it is hot, make sure the grates are really clean. There can be no traces of grease on them.
Cook. Place half the lemons, cut side down on the grill and cook until the surface browns slightly but don't let them blacken. Remove them and put them back in the pan.
Prep again. Squeeze all the lemon halves into a 1 gallon (3.9 L) pitcher, then add the squeezed lemon halves to the pitcher (you should get about 1/4 cup (60ml) of juice per lemon), add the warm water (warm water helps dissolve the sugar), dump in the sugar, and stir well with a wooden spoon.
Taste for sweetness. Add a little more sugar if you think it's necessary. Refrigerate for at least an hour. Surprisingly, when lemon juice has had a chance to age an hour or three, the flavors open up, similarly to the way red wine flavors open when aired.
Serve. When ready to serve, stir the lemonade, fill the glasses with ice cubes, and pour.
