Grilled peach iced tea: an alcohol-free BBQ drink
An alcohol-free drink where the BBQ itself plays a part: iced tea with grilled peach, lemon and a little sweetness if wanted. Grill the fruit separately, let tea and fruit cool, then finish the drink. This is our own recipe proposal, not a fixed traditional recipe, and has not yet been kitchen-tested by The Rub Kitchen.
What does grilled peach add?
A ripe but firm peach can be gently browned on a clean grill. Fruit remains the flavour base; there is no need to blacken it or smoke it heavily. How strongly peach comes through in the tea depends on ripeness, the tea and their proportions. Taste and adjust rather than expecting guaranteed smokiness or sweetness.
This is a drink recipe, not a dessert of fruit with BBQ rub. Deliberately do not put salty or spicy meat rub on the peach. For grilled fruit served as food, use the separate guide to fruit and rub.
Ingredients for around four glasses
- 1 litre drinking water
- 4 standard black tea bags, or the quantity specified on the packet for 1 litre
- 2 ripe but firm peaches
- 1 teaspoon neutral oil, to brush the cut sides thinly
- 1 tablespoon lemon juice, or to taste
- Optional: 1–2 tablespoons honey or sugar syrup, to taste
- Ice cubes for serving
The yield is around four glasses, depending on glass size and ice quantity. Black tea generally contains caffeine; choose a suitable caffeine-free product if you want to avoid it and follow its brewing instructions too. Omitting honey or syrup does not automatically make the drink sugar-free: peaches contain naturally occurring sugars.
Making iced tea with grilled peach
1. Brew and cool the tea
Brew the tea with the litre of drinking water using the temperature and steeping time on the packet. Remove the bags and dissolve any honey or syrup in the warm tea. Divide between clean, heatproof smaller jugs or containers to cool quickly, then keep covered in the fridge. Do not leave a large warm jug on the worktop for a long time.
2. Prepare the peaches
Wash the peaches, halve them and remove the stones. Use a clean board and separate tools, not equipment that has touched raw BBQ meat. Brush the cut sides very lightly with the teaspoon of oil.
3. Grill the fruit with control
Place the peach halves cut-side down on a clean, preheated grate over controlled direct heat, without flames touching the fruit. Check regularly and remove when the cut side is lightly coloured and the fruit softens a little. Move to a less hot area if colouring too quickly; blackening is not the aim. Cool the fruit on a clean plate, then keep refrigerated until needed.
4. Combine peach and tea
Cut the cooled flesh into pieces and press it lightly in a clean jug. Add the chilled tea and tablespoon of lemon juice. Stir and taste; adjust lemon or optional sweetness to your preference. Strain if you do not want fruit pieces in the glass.
5. Serve over ice
Pour into clean glasses over ice. Keep the remaining drink covered and refrigerated and replenish in small amounts outdoors. Do not leave the jug beside the hot BBQ or in the sun for a long time. Keep fruit and serving equipment separate from raw meat.
Prepare ahead without losing sight of flavour
Prepare tea and grilled fruit separately and keep both refrigerated until mixing. Add serving ice only to the glass: ice in a waiting jug changes dilution. Making tea stronger by steeping indefinitely can give an unpleasant flavour; follow the packet instead and taste the final combination.
Lemon, honey and grilling do not automatically make the mixed drink suitable for unrefrigerated storage. No tested shelf life has been established here. Make a small quantity for the occasion and follow product instructions for bought ingredients.
Which BBQ dishes could you try it with?
Try the fruity tea with grilled chicken, vegetables or a dish with a sweet-smoky sauce. Consider salt, chilli and the drink's actual sweetness too. A fresh-tasting tea is not a guaranteed remedy for chilli burn, and not every guest wants fruity sweetness with food. Provide plain water too.