The Kansas City Berry-Basil Lemonade
Chapter 5 — Drinks & Sweets
Kansas City barbecue is a beautiful, unapologetic collision of rendered fat, hickory smoke, and sticky, molasses-heavy sauce. When the palate fatigue sets in, you don't need a heavy beer; you need acid. Inspired by the craft pioneers of the region, this berry-basil lemonade brings the pitmaster's ethos to the pitcher. We smoke the simple syrup and fire-char the lemons, creating a bright, complex, faintly smoky palate cleanser that cuts through a tray of burnt ends and belongs on the picnic table right next to the meat.
Before you start
Utilize the snake method if smoking on a standard charcoal kettle.
If you don't have a dedicated smoker, arrange a ring of unlit briquettes around the edge of your kettle with hickory wood chunks scattered on top. Place the syrup pan on the coolest part of the grate during the first hour of smoking your meat.
Ingredients
- filtered water1 1/2 cup
- granulated sugar1 1/2 cup
- hickory liquid smoke1/4 tsp
- lemons8 large
- turbinado sugar1/4 cup
- filtered water6 cup
- fresh strawberries1 lb
- fresh sweet basil1 large bunch
- Kansas City whiskey or quality vodka1 1/2 oz
Method
- 01
Smoke the simple syrup to infuse a subtle hickory backbone.
Set a smoker or charcoal kettle to 250°F with hickory wood. In a disposable aluminum pan, whisk the 1 1/2 cups of water and granulated sugar. Smoke uncovered for 45 to 60 minutes until golden. For the oven workaround, simply simmer the water and sugar in a saucepan until dissolved, remove from heat, and stir in the liquid smoke. Let cool completely.
- 02
Caramelize the halved lemons over high heat to deepen their natural sugars.
Increase the pit temperature to 400°F or higher. Dip the cut side of each lemon half into the turbinado sugar, then grill cut-side down for 5 to 8 minutes until aggressively blackened. For the stovetop workaround, press sugar-dipped lemons into a dry, smoking-hot cast-iron skillet for 3 to 5 minutes.
- 03
Squeeze the charred lemons to yield exactly one and a half cups of juice.
Once the lemons are cool enough to handle, squeeze them into a bowl, scraping out any caramelized bits of sugar from the rinds. Run the juice through a fine-mesh strainer to remove the seeds and heavy pulp.
- 04
Muddle the strawberries and basil in a large pitcher until the fruit is crushed and the herbs are bruised.
Press down firmly and twist with a wooden muddler to release the vivid red juices from the strawberries. Be gentle with the basil—you want to express the essential oils without shredding the leaves, which releases bitter chlorophyll.
- 05
Combine the components and allow the lemonade to steep in the refrigerator for at least two hours.
Pour the cooled smoked syrup and strained lemon juice over the muddled mixture. Stir vigorously, then add the 6 cups of cold filtered water. This resting period is just as vital as resting a brisket, allowing the basil oils to fully permeate the liquid.
- 06
Pour the chilled lemonade over tall glasses filled to the brim with ice.
If spiking the drink, pour 1 1/2 ounces of whiskey or vodka over the ice before adding the lemonade. Ensure a few muddled strawberry chunks make it into the glass, and garnish with a fresh sprig of basil and a charred lemon slice.
Notes
Adapt the flavor profile to match other regional barbecue styles.
For a Texas brisket spread, swap the basil for a few slices of fresh jalapeño to mirror the peppery bark of the beef. For Carolina pulled pork, reduce the lemon juice slightly and substitute spearmint to complement the sharp vinegar mop.
From Cook BBQ at Home.