Recipe for: Roasted Pear and Sage Lemonade - photo 1
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Recipe for: Roasted Pear and Sage Lemonade

Drinks Regional Cuisine of Poland 60 min Easy 28 views ~36.20 PLN * - (0)
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Description

Refreshing lemonade combining the sweetness of summer roasted pears with a slightly balsamic note of sage. Inspired by the cuisine of Greater Poland — we combine pears from local orchards with simple, homemade techniques: roasting and briefly cooking the syrup. The drink has a deeper, caramelized aroma than classic lemonade, quenches thirst on hot days, and looks impressive served in tall glasses with a sprig of sage. Serve chilled, with ice; you can add sparkling water for bubbles or a bit of honey instead of sugar.

Ingredients Used

Ingredients (8)

Servings:
4
  • Pear 4.4 pcs (~800 g)
  • Lemon 1.5 pcs (~120 g)
  • Sugar 80 g
  • Water 1200 ml
  • Sage 10 g
  • ✨ Optional
  • Honey 30 ml
  • Sparkling water 400 ml
  • Ice 200 g
💰 Estimated dish cost: ~36.20 PLN (9.05 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the pears

1

Preheat the oven to 200°C (top-bottom). Wash the pears, cut each into quarters, and remove the cores with a sharp knife (do not peel if the skin is clean). Cut larger pieces into smaller ones to ensure even baking. Arrange the pieces skin side down on a baking sheet lined with parchment paper, keeping a distance of about 1-2 cm between the pieces. Top with a few sage leaves (half of the leaves) for aroma while baking.

Ingredients: Pear, sage
Use a large baking tray lined with parchment paper to take smaller pieces of juice. Remove the seeds with a sharp knife. If you don't have an oven, the pears can be baked on indirect heat (about 200°C).
2

Place the tray in the preheated oven on the middle rack and bake for 25–30 minutes. After 20 minutes, check the softness by inserting a fork into the largest piece — it should go in easily and slightly fall apart. The pears are ready when the edges turn brown and a sweet caramelization aroma appears.

Ingredients: Pear
Baking time depends on the ripeness of the pears; if they are very ripe, 20 minutes is enough. Do not let them burn — the skin may brown, but the flesh should remain juicy.

Preparation of the syrup

3

Remove the tray and let the pears cool for 10 minutes until they are cool enough to touch. Then, use a spoon to scoop the soft flesh into a large bowl (you can leave the skin on if you like the texture, but it's better to strain it later). In a medium pot, place the collected flesh, add all the sugar, and pour in 300 ml of water (from the total amount). Add the remaining sage leaves (the rest of the bunch). Heat over medium heat, stirring with a wooden spoon until the sugar dissolves — this will take about 4–6 minutes. When the liquid starts to gently boil, reduce the heat and simmer for 10–12 minutes, mashing the pear pieces with a spoon to release the juice and flavor.

Ingredients: Pear, Sugar, Water, sage
Use a medium saucepan with a thick bottom to prevent the syrup from burning. Stir frequently, and if too much foam forms, remove it with a spoon. The syrup is ready when it has a distinct pear aroma and has reduced in volume by about 15–20%.
4

Strain the hot syrup through a fine sieve into another container or a large pitcher. Using a spoon or a potato masher, press the remaining pulp and extract as much juice as possible. Discard the leftover skins and seeds. Set the strained syrup aside to cool to room temperature, then chill in the refrigerator for at least 20–30 minutes — it should be cold before mixing with water.

Ingredients: Pear
Use a fine mesh strainer and a spoon to press the juice firmly. If you want clear lemonade, strain it a second time through cheesecloth.

Assembly of the lemonade

5

Squeeze the juice from the lemons into a bowl, strain through a sieve to remove the seeds and larger pieces of pulp. Pour the lemon juice into the chilled pear syrup in the pitcher. Add the remaining part of the water (about 900 ml from the total amount) and stir with a wooden spoon. Taste the lemonade and sweeten with a spoonful of honey if needed (optional) — remember that honey will dissolve best if a little of the syrup is warmer or if you mix it thoroughly. If you prefer a sparkling version, replace 400 ml of this water with chilled sparkling water (see note below).

Ingredients: Water, Lemon, Honey, Sparkling water
Use a large pitcher with a capacity of at least 1.5 l. If you are adding honey, dissolve it in 2–3 tablespoons of warm syrup before adding it to the cold lemonade to ensure it mixes well.

Serving

6

Fill tall glasses with ice cubes (if using). Pour lemonade from the pitcher into each glass, adding a small amount of sparkling water just before serving to keep the bubbles. Garnish with a slice of fresh pear and a sprig of sage on top. Serve immediately to maintain freshness and chill.

Ingredients: Ice, Sparkling water, sage
The best glasses are tall, transparent highball glasses. Do not pour sparkling water into the entire pitcher in advance — it will lose its fizz.

Storage

7

Store the remaining lemonade in a closed pitcher or bottle in the refrigerator for up to 48 hours. Before serving again, stir, as natural fruit sediments may settle at the bottom. If the lemonade thickens or tastes too strong after chilling, dilute with an additional 50–100 ml of water per serving and stir.

Ingredients: Water
Do not freeze the finished drink with honey in a glass bottle. If you plan to store it for more than 48 hours, remove/replace the sage leaves to prevent the flavor from becoming too intense.

Fun Fact

💡

In Greater Poland, pear orchards were traditionally cultivated near homes — baked fruits and preserves are a way to extend the season. The combination of pear and sage has roots in rural kitchens, where herbs were added to desserts and drinks.

Best for

letnie przyjęcie w ogrodzie grill piknik

Tips

🍽️ Serving

Serve in tall glasses with a slice of roasted pear and a sprig of sage. For adults, you can add a splash of cold pear vodka or herbal liqueur. If you want a less sweet version, reduce the amount of sugar and add more lemon juice.

🥡 Storage

Store in the refrigerator in a tightly sealed pitcher for up to 48 hours. Before serving, stir again. Do not add ice to the entire pitcher for storage — melted ice will dilute the drink.

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