The Kansas City Berry-Basil Lemonade
Chapter 5 — Drinks & Sweets
In Kansas City, where barbecue is defined by hickory smoke and heavy, sweet-and-tomatoey sauces, you need a high-acid counterpunch. This berry-basil lemonade isn't just a mixer; it's a pitmaster's palate cleanser. By smoking the simple syrup and fire-charring the lemons in turbinado sugar, we drag a standard summer beverage straight into the smokehouse. Whether you are running a competition-grade offset, a backyard kettle, or just a cast-iron skillet on a kitchen stove, this cuts straight through the fat.
Before you start
Fire up the equipment.
Prepare your smoker or charcoal kettle to hit 250°F with hickory wood, or pull out a cast-iron skillet for the stovetop method.
Ingredients
- filtered water1 1/2 cup
- granulated sugar1 1/2 cup
- hickory liquid smoke1/4 tsp
- lemons10 large
- turbinado sugar1/4 cup
- cold filtered water6 cup
- fresh strawberries1 lb
- fresh sweet basil1 large bunch
- Kansas City whiskey1 1/2 oz
Method
- 01
Smoke the simple syrup.
For the smoker or kettle, place 1 1/2 cups water and the granulated sugar in an aluminum pan at 250°F for 45 to 60 minutes until golden and aromatic. For the stovetop, simmer the water and sugar until dissolved, remove from heat, and stir in the liquid smoke. Let cool.
- 02
Char the lemons.
Dip the cut sides of the lemons in turbinado sugar. Sear them cut-side down on 400°F grill grates or in a smoking-hot cast-iron skillet for 5 to 8 minutes until aggressively caramelized and blackened.
- 03
Juice and strain.
Once the lemons are cool enough to handle, squeeze them into a bowl, scraping out the caramelized bits. Run the juice through a fine-mesh strainer to yield exactly 1 1/2 cups of charred lemon juice.
- 04
Muddle the berries and basil.
In a sturdy pitcher, firmly press and twist the strawberries and basil with a wooden muddler until the berries are completely crushed and the basil is bruised. Do not pulverize the basil into confetti, or the drink will turn bitter.
- 05
Assemble and chill.
Pour the cooled smoked syrup and charred lemon juice over the muddled fruit. Stir in the 6 cups of cold water, then refrigerate for at least 2 hours so the basil oils can fully permeate the liquid.
- 06
Serve over ice.
Fill glasses with ice. If spiking the drink, pour 1 1/2 ounces of whiskey over the ice first, then pour the lemonade to the brim. Garnish with a fresh sprig of basil.
Notes
The kettle snake method.
If you are running a charcoal snake method for a pork shoulder, place the syrup pan on the cool side during the first hour of the smoke. Char the lemons over the roaring coals later while the meat rests in your cooler.
Blackberry variation.
If strawberries aren't available, substitute fresh blackberries. They offer a darker, more tannic alternative that holds up beautifully to the heavy hickory smoke.
From Cook BBQ at Home.