© Christina Holmes
Active Time
20 MIN
Total Time
1 HR 45 MIN
Yield
Serves : 6 to 8

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. Slideshow: Cocktails for Grilling

How to Make It

Step 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.

Step 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.

Step 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.

Chef's 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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