Place the hotplate on the monolith and set the temperature to 200 degrees.
Cut the lemons and limes in half. Sprinkle the cut sides of the lemons and limes generously with sugar. The sugar helps to form a slightly caramelized crust on the fruit and intensify the flavour.
Place the lemon and lime halves on the hot plate, sugar side down.
Grill the fruit for about 5 minutes until the sugar has caramelized and the fruit is lightly browned.
Remove the grilled lemon and lime halves from the grill and leave to cool briefly.
Squeeze the juice out of the grilled fruit and collect in a container.
Mix the grilled lemon and lime juice with 3 liters of water, 100g sugar and 150g honey.
Place the lemonade in the fridge and leave to cool completely.
Stir the lemonade well before serving and garnish with ice cubes and fresh mint as desired.
Enjoy!
