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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 

Michael Chiarello
June 2013

Gallery

© Christina Holmes

Recipe Summary

active:
20 mins
total:
1 hr 45 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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