Caramelized Summer Peach Cooler

Cuisinart original

Fill a pitcher with a show-stopping refresher and let your guests help themselves to a glass of something fruity and bright. Use the Woodcreek 4-in-1 pellet grill to caramelize the peaches to extract as much flavor as possible. A recipe from the Sizzle & Smoke Backyard BBQ recipe series on the Cuisinart Woodcreek 4-in-1 Pellet Grill with Full Heart Hospitality, featuring Chef Matt Jennings and Mixologist Silas Axtell.


Makes about 4 drinks


For the peach syrup

  • 2 peaches, sliced ½” thick
  • 3 lemons, peels only
  • 1 teaspoon fennel seeds *toast in a pan before using for even more flavor and fragrance
  • 3 cups water
  • 1 cup sugar

For the Punch

  • 5 cups of the peach syrup
  • 3 cups brewed and chilled rooibos sun tea
  • 4 sprigs Mint
  • 4 cups Ice
  • ½ a cantaloupe, scooped and frozen *have fun with sizing, as long as it fits in the glass!
  • ½ a small watermelon, scooped and frozen *have fun with sizing, as long as it fits in the glass!

Nutritional information

Makes about 4 drinks


  1. In a shallow cake pan, add the water, sugar, lemon peels and the fennel. Place the pan on the grill over high heat.
  2. Griddle the peaches next to the pan of syrup for 6-8 minutes on each side, or until it begins to caramelize. Then, transfer the grilled peaches in the pan. Reduce heat and let sit for 20 minutes.
  3. Strain liquid into a separate container, discard the solids and chill before using it in the punch.

To present:

Prepare frozen melon the day before. Half the cantaloupe and watermelon and scoop out the meat with a small ice cream scoop or melon baller. Place them in a plastic container and separate layers with wax paper. Freeze this container overnight.

Use a gallon pitcher and fill with ingredients, most of the melon balls, and mint. Serve in short, 10-ounce glasses, or leave glasses next to the pitcher so people may serve themselves. Refill with more melon balls