Sweet Georgia peaches, grilled up with brown sugar and added to fresh lemonade makes one amazing summer drink!
I was in Atlanta last month for a food conference and got so many awesome ideas! The goodies at the convention were great, but some of my most delish moments were out on the town seeing what was up with the local food vibe.
I learned that every single street in Atlanta is named Peachtree. So, with all those peach trees begging to inspire, I had to find some peach treats. I grabbed my local pals and headed to an Atlanta eatery, where I had the most amazing
Grilled Georgia Peach Lemonade. By the time I was done with my glassful, I kinda started understanding about the Peachtree Street thing.
I tried to recreate that Grilled Georgia Peach Lemonade
back here in Minnesota and wanted to share my version with you:
Nab four ripe peaches. If you live on a Peachtree Street, you've got it made (in the shade with lemonade). If not, head to your grocery store.
Wash them, cut them in half and remove the pits. Then quarter them (keeping the skins on) and toss into a bowl with 1/4 cup of dark brown sugar and a teaspoon of vanilla (or rum, if you're adventurous). Stir with a big spoon to coat. They can sit there for a few minutes while you fire up the grill and preheat it to "good 'n' hot."
Meanwhile, juice 2 pounds of lemons.
You want about 2 cups of lemon juice [pucker]
, so get juicin'. I use an electric juicer, but you can do this by hand if you want. (Or just cheat and buy some.)
Pour the lemon juice into a large pitcher and add 1 cup of sugar and 6 cups of water. Stir to combine and dissolve the sugar.
Back to the peaches. They should be all brown-sugary now and ready to go. Using tongs, put them skin side down on the hot grill. Grill 3 minutes, then flip all the peach quarters over and grill the other side another 3 minutes. Your back yard will smell like burned sugar, but don't worry. The peaches are getting a nice juicy, smoky flavor.
Remove the peaches from the grill. Skin them and blend the peach fruit in a blender, or use a food mill to pulverize it to a pulp. Either way, you should end up with a really nice, dark, sweet peachy sludge to pour into the lemonade in the pitcher. Give it all a stir to combine the sweet and tart juices. Then either chill in the fridge or serve it right away over ice.
Serve in tall glasses punched up with a mint leaf, peach or lemon slice, raspberries or anything else you can think of.
It's about the closest thing to Peachtree Street outside of Atlanta!
More Fun with Peach Lemonade
Make your summer lemonade drinks rock with Grilled Georgia Peach Lemonade! Some ideas:Arnie Palmer:
Fill a Collins glass half with Grilled Georgia Peach Lemonade and half with iced tea. (Add 2 oz. vodka if you want to shake it up a bit!)Lemon-Peach Punch:
Add equal amounts of Grilled Georgia Peach Lemonade and sparkling water (or Ginger Ale, Sprite or any clear bubbly) to a glass or punch bowl. Serve immediately so you don't lose the bubbles!Peachy Freezies:
Freeze the Grilled Georgia Peach Lemonade. Add frozen lemonade and ice cubes to a blender. Blend until slushy. Serve with peach slices on the rims of the glasses. Add vodka to taste, if desired.Raspberry Peach-Lemonade Shooter:
Pour 1/2 oz. raspberry vodka and a splash of Grilled Georgia Peach Lemonade into a shooter glass.Peachy Lemon Melon:
Pour 1 oz. vodka, 1/2 oz. Midori, 1/2 oz. Triple Sec and 5 oz. Grilled Georgia Peach Lemonade over ice in a cocktail shaker and shake away. Strain into a cocktail glass and add a splash of grenadine.
Featured recipe: Grilled Georgia Peach Lemonade