Recipe for: Grilled Peach and Currant Juice Lemonade - photo 1
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Recipe for: Grilled Peach and Currant Juice Lemonade

Drinks Grilling 30 min Easy 13 views ~35.55 PLN * - (0)
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Description

Refreshing summer lemonade combining the sweetness of grilled peaches with the bold acidity of blackcurrant juice and the freshness of lemon. Inspired by the tradition of gatherings around the grill in Greater Poland, where fruits often end up on the grill, this lemonade has a smoky-caramel note from the peaches and a deep berry color thanks to the currants. Perfect for summer family gatherings, picnics, and pairing with salads or grilled chicken; served in tall glasses with ice and mint, it looks very impressive.

Ingredients Used

Ingredients (8)

Servings:
4
  • Peach 600 g
  • Blackcurrant juice 200 g
  • Sugar 100 g
  • Water 1000 ml
  • Lemon 1.5 pcs (~120 g)
  • ✨ Optional
  • Mint 30 g
  • Ice 300 g
  • Rapeseed oil 15 g
💰 Estimated dish cost: ~35.55 PLN (8.89 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of the syrup

1

Prepare a simple syrup: in a small saucepan, place 100 g of sugar and 200 ml of water (taken from the total amount of 1000 ml). Heat over medium heat, stirring with a wooden spoon, until the sugar is completely dissolved (about 3-5 minutes). When the syrup starts to bubble slightly, reduce the heat and cook for 1-2 minutes to thicken slightly. Remove from heat and set aside to cool completely (about 20 minutes).

Ingredients: Sugar, Water
Use a small saucepan with a diameter of 16-18 cm. Stir with a wooden spoon or silicone spatula. Do not bring the syrup to a strong boil for more than 2 minutes — it will become too thick after cooling.

Preparing the peaches

2

Wash the peaches under running water and dry them with a clean cloth. Cut each peach in half along the pit, making a twisting motion; remove the pit with your fingers or a knife. If the fruits are very large, you can use 3-4 pieces, if smaller — 4-5. Gently score the flesh in a grid pattern with 2-3 cuts on each half, without cutting through the skin.

Ingredients: Peach
Use a sharp, small kitchen knife and a cutting board. The incisions help to caramelize the flesh faster and release juice under the influence of heat.
3

Gently brush the cut halves with a little canola oil (about 1 tablespoon total), if using. Preheat the grill (or grill pan) to medium-high heat — the grate should be hot enough to create grill marks and caramelization immediately. Place the peaches cut side down and grill for 3-4 minutes, until darker grill marks appear and the flesh softens slightly; flip and grill for 1-2 minutes on the skin side, just to warm it up.

Ingredients: Peach, Rapeseed oil
For grilling, the best is a grill pan with a diameter of 26-28 cm or a garden grill. Use a spatula for flipping. Do not move the fruits during the first 3 minutes — this will give nice stripes and caramelization.
4

After grilling, set the halves on a plate to cool slightly (about 5 minutes). Set aside two halves for decorating the glasses. Cut the remaining halves into thick cubes or mash them with a fork in a bowl to get some pulp and juices — this will bring an intense aroma to the lemonade.

Ingredients: Peach
Use a sharp spoon or fork to mash. If you prefer a smooth consistency, you can use an immersion blender on low speed (briefly, for 5-10 seconds).

Preparation of the juice

5

Cut the lemon in half and squeeze the juice through a manual juicer into a bowl. You should get about 80-100 ml of juice (from 2 lemons). Strain the juice through a sieve into a jug to remove the seeds and white membranes.

Ingredients: Lemon
Use a manual juicer or a juice extractor. Strain directly into a pitcher to make it easier to mix the ingredients later.

Assembly

6

In a large pitcher, pour in the cooled syrup, 200 ml of blackcurrant juice, the lemon juice (from step 5), and the chopped/mashed grilled peaches (from step 4). Add 800 ml of cold water (the remaining part from 1000 ml). Stir with a wooden spoon for about 20-30 seconds to combine the ingredients well. Taste the lemonade and adjust with additional tablespoons of water (dilution) or teaspoons of sugar (sweetness) if needed.

Ingredients: blackcurrant juice, Lemon, Peach, Water, Sugar
Use a pitcher with a capacity of about 1.5–2 liters. Stir vigorously, but not violently, so the drink does not lose some of the intense peach aroma.

Cooling and seasoning

7

Chill the lemonade in the fridge for at least 30 minutes — the flavors will meld. If you want to serve it faster, add ice cubes to the pitcher just before serving. Before pouring, taste again and if necessary, add 1-2 tablespoons of lemon juice or a bit of simple syrup to balance it out.

Ingredients: Ice, Water
Do not add ice too early if you want to avoid excessive dilution — instead, keep the ice separate and add it to the glasses before serving.

Serving

8

Fill tall glasses with ice (optional), pour in the lemonade, add half a grilled peach to each glass, and a sprig of fresh mint. You can also drizzle a bit of blackcurrant juice on top in a decorative swirl. Serve immediately cold.

Ingredients: Peach, mint, blackcurrant juice, Ice
For serving, highball glasses are best. Use ice tongs and a bar spoon to distribute the blackcurrant juice. Additionally, you can add mint leaves without crushing them, or lightly bruise them to release their aroma.

Variations

9

Variations: instead of regular water, use sparkling water just before serving to create a fizzy lemonade. You can also blend some of the grilled peaches with the syrup and strain it to achieve a smooth peach puree — add it to the pitcher for a fuller texture.

Ingredients: Peach, Rapeseed oil
If you are blending, use an immersion blender and strain through a fine sieve to remove the skins and pits. Additionally, you can add 1 tablespoon of rapeseed oil for grilling the peaches (already as an option in the ingredients).

Fun Fact

💡

Grilling fruits has a long tradition in the regional cuisine of Greater Poland — during summer gatherings outdoors, not only meat was placed on the grill, but also fruits, which gained a new aroma after being caramelized. The combination of peach and currant creates a sweet-sour effect typical of Polish summer flavors.

Best for

letnie spotkania piknik grill

Tips

🍽️ Serving

Serve in tall glasses with ice cubes and a sprig of mint. For a more elegant effect, add a slice of lemon on the rim of the glass and half a grilled peach. For children, you can reduce the amount of blackcurrant juice or sweeten it more with syrup.

🥡 Storage

Store in a tightly sealed pitcher in the refrigerator for up to 48 hours. Add ice just before serving — adding ice earlier will dilute the drink. If the lemonade is very concentrated, dilute it with water to taste before serving.

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