There are few things we’d rather be doing in the summer months than sipping on a cold boozy beverage on a sunny patio somewhere. Luckily for us, this grilled fruit sangria is both easy to make and to drink—ideal for friendly gatherings by the BBQ or the beach. Bottoms up!
Slideshow: Sangria Recipes
Canola oil, for brushing
2 firm-ripe peaches, pitted and halved
2 firm-ripe plums, pitted and halved
2 limes, sliced 1/2-inch thick
1 blood orange, sliced 1/2-inch thick (or substitute any orange)
3 cups cubed seedless watermelon
One 750ml bottle white wine, such as Sauvignon Blanc
2 cups white cranberry juice
3 ounces orange liqueur, such as Triple Sec or Curaçao
3 to 4 mint sprigs
1 rosemary sprig
How to Make It
Light a grill and oil the grate. Grill the peaches, plums and citrus slices cut side down over moderately high heat until lightly charred, about 4 minutes. Transfer the fruit to a work surface When the peaches and plums are cool enough to handle, cut into wedges.
In a large pitcher, muddle watermelon until it is a course puree. Add the white wine, cranberry juice and orange liqueur. Gently stir in the grilled fruit, mint and rosemary. Serve immediately over ice.
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