Sangria is a summertime staple. Instead of using the traditional fruits, try tossing some stone fruits on the grill for an interesting twist with this grilled fruit sangria.
For some reason, this summer has been different than summers past. Last year, I rushed the summer, anticipating fall and just watching for the leaves to change. I had no real vested interest in keeping summertime around. And this year, I am still excited for fall. But I am in no rush for summer to end. I’ve been enjoying the beach, the water, hanging by the pool, eating delicious foods and sipping fun summer libations.
And this grilled fruit sangria is one of those drinks. Sangria really is the summer drink. Sure, you can have it any time of year but really, it must be had during the summer months when fresh fruit is at its prime. And while I love sangria, I wanted to change it up a little and try something new. So the fruit hit the grill. It gives this sangria an extra dimension of flavor, a charred, smoky flavor. Have you ever grilled peaches? It is insane the sweetness that comes out when you toss them onto a grill. The skin just peels right off and the flavors intensity to an amazing degree. Now that I’ve had them grilled, I’m not sure I’ll eat them any other way.
Grilling the fruit before making the sangria really amps this version up. It is ideal for a summertime pool party. This week, I’m joining a few friends for a splash party. Check out some of their posts. If you put everything together, you’ve got one heck of a summer party on your hands!
- 2 peaches, sliced
- 2 apricots, sliced
- ½ cup cherries, pitted and halved
- 1 orange, sliced
- 2 bottles of White Zinfandel
- 12 ounces sparkling water
- Heat the grill to medium high and spray it with non-stick spray.
- Once hot, place the oranges directly on the grill. Place the cherries in a foil box and place them next to the oranges. Place the peaches and apricots on the top grate of the grill.
- Grill the fruit until it begins to char then flip. Grill until slightly charred on the opposite side.
- Remove from the grill and allow to cool. Once cool, peel the skin off the peaches and apricots. It should easily peel off.
- Place the fruit in a large pitcher. Top with wine and sparkling water. Chill for at least 30 minutes before serving.
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