Grilled Fruit Sangria
Grilled Fruit Sangria
Grilled Fruit Sangria
Grilled Fruit Sangria

Grilled Fruit Sangria

David Venable

Need a signature drink at an upcoming barbecue? My make-ahead sangrialets you spend less time bartending & more time enjoying the company.

Sangria

  • 1 (750-ml) bottle white zinfandel
  • 1 (750-ml) bottle cava or any inexpensive sparkling wine
  • 8 oz simple syrup, homemade or store-bought
  • 1 lemon, sliced
  • 1 orange, sliced
  • 1 lime, sliced
  • 1/2 pineapple, peeled, cored, and sliced into pieces about 1" x 3"
  • 1/2 cantaloupe, peeled, seeded, and sliced into pieces about 1" x 3"
  • 1/3 honeydew, peeled, seeded, and sliced into pieces about 1" x 3"
  • 1 peach, sliced into wedges
  • 1 mango, peeled, seeded, and cut into large pieces
  • 10 strawberries, cut in half
  • 1/3 cup blueberries
  • 1/3 cup raspberries
  • 1/3 cup blackberries
  • 1/2 cup green seedless grapes, cut in half
  • 1 bunch fresh mint
  • 6 oz peach brandy
  • 4 oz triple sec

To prepare for the sangria

Refrigerate the wines.

Simple Syrup

  • 1/2 cup sugar
  • 1/2 cup water

To prepare the simple syrup

Mix together the sugar and water in a small saucepot. Heat just until the sugar is dissolved. Let cool.

Cook's Notes

Any light, slightly sweet wine can be used in this sangria. The drink flavor really develops when using in-season fruit & when the ingredients infuse a few hours before serving.

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