250 g Caster sugar
1250 ml Cold water
125 ml Honey
2 sprigs Rosemary
Preheat the grill for 5 minutes. Make sure it’s hot! Place the sugar in a medium-sized pan. Dip each of the lemons, cut side down, into the sugar. Place the lemons on the grill, cut side down, and cook until browned. Takes about 5 minutes. Remove from the grill and let them cool for a while.
Start working on the honey and sugar syrup. Add 500 ml water, honey, and rosemary to the pan with sugar. Place the pan on a fire and whisk until the sugar is completely dissolved. Remove from the fire and discard the rosemary sprigs.
Squeeze the lemons into a large bowl. Pour in the honey and sugar syrup and the remaining water and stir to combine. Add additional water or sugar to taste. Transfer to a pitcher, pouring through a fine mesh strainer for a smoother lemonade, if desired. Add in ice to cool, then serve.