Grilled Citrus and Grape Sangria

Unlike most sangrias, this sangria has grilled fruit in it!
By | May 31, 2015


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.

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.


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.


Recipe courtesy of Food and Wine

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  • 3 cups stemmed seedless red grapes
  • 2 oranges cut into 1/2 inch wheels
  • 2 lemons cut into 1/2 inch wheels
  • Two 750-milliliter bottles rose
  • 8 ounces simple syrup
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