Bubble Up SMOKY LEMON & ICED TEA

Add sultry smoke flavour to the classic summertime combo of lemonade and iced tea before flipping it into the Italian soda realm with the addition of fizz. The result is a bigbatch punch that is superb with barbecued dishes.

Applewood or hickory wood chips

1 cup (250 mL) granulated sugar

1/2 cup (125 mL) water

8 lemons, cut in half

1 can (473 mL) hard iced tea

3 oz bourbon (optional)

Lemon wheels for garnish

Fresh thyme for garnish, preferably flowering

lemon thyme

3 cups (750 mL) sparkling water

or 2 cans (each 355 mL) club soda

1. Soak wood chips in warm water for 20 minutes.

2. Meanwhile, pour sugar and 1/2 cup (125 mL) water into a small saucepan. Bring to a boil and stir until dissolved, about 5 minutes. Remove from heat and cool completely. Syrup will keep well, in an airtight container in the fridge, for up to 2 weeks.

3. When wood chips have soaked for 20 minutes, drain well. Place in a smoker box or wrap in heavy-duty foil. Lift grill and place smoker box on heat source.

4. Preheat grill to medium.

5. When chips start to smoke, turn grill on the side without smoker box to low. Place lemons, cut side down, on that side. Barbecue until they soften and grill marks form, about 10 minutes. Remove to a bowl. When lemons are cool enough to handle, squeeze juices through a fine sieve into a measuring cup. Swirl and press with a ladle if you’re dealing with a lot of pulp. Strained juices should measure about 1 1/2 cups (375 mL). Pour juice into a pitcher and stir in sugar syrup. Chill.

6. Just before serving, add iced tea and bourbon. Stir to mix. Pour into tall glasses filled with ice. Garnish with lemon wheels and thyme, if you like. Top with soda right before serving.

Makes 6 cups (1.5 L) for 6 servings