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Grilled Citrus and Grape Sangria
© Christina Holmes

Grilled Citrus and Grape Sangria

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 45 MIN
  • SERVINGS: 6 to 8
  • BASIC-EASY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

Michael Chiarello prefers cooking fruit near the beginning of the grilling session, when the grate is cleanest. Here, grilled oranges, lemons and grapes add a wonderful, subtle smokiness to sangria. If you grill twice as much fruit as the recipe calls for, you’ll be all ready to make a second batch.

  1. 3 cups stemmed seedless red grapes
  2. 2 oranges, cut crosswise into 1/2-inch wheels
  3. 2 lemons, cut crosswise into 1/2-inch wheels
  4. Two 750-milliliter bottles rosé
  5. 8 ounces simple syrup (see Note)
  6. 8 ounces brandy
  7. Ice
  1. Light a hardwood charcoal fire. Put the grapes on a perforated grill sheet or in a grill basket and grill over high heat, tossing occasionally, until they just start to burst, about 6 minutes. Transfer the grapes to a plate to cool completely.
  2. Meanwhile, grill the orange and lemon wheels over high heat, turning once, until lightly charred, about 6 minutes. Transfer to a plate to cool completely.
  3. In a large pitcher, combine the wine with the simple syrup, brandy and grilled fruit and stir well. Refrigerate until the sangria is chilled and the flavors are blended, at least 1 hour and up to 8 hours. Serve the sangria over ice.
Notes

To make simple syrup, combine equal amounts of sugar and water in a small saucepan and bring to a boil; simmer, stirring constantly, until the sugar is completely dissolved, about 3 minutes. Remove the syrup from the heat and let cool completely. The simple syrup can be refrigerated in a glass jar for up to 1 month.

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