Outdoor Grilling
Caramelized Summer Peach Cooler
Makes about 4 drinks
Caramelized Summer Peach Cooler
Makes about 4 drinks
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.
Ingredients
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!
Preparation
- In a shallow cake pan, add the water, sugar, lemon peels and the fennel. Place the pan on the grill over high heat.
- 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.
- 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
