Grilled Summer Sangria
- 1 large orange, sliced
- 1 cup large pineapple chunks
- 1 cup halved strawberries
- 1 cup large watermelon cubes
- 8 bamboo skewers, soaked in water for at least 30 minutes
- 1 bottle white wine
- ½ cup brandy
- 1 cup pineapple juice
- 1 bottle sparkling Rosé
- Heat a grill pan or outdoor grill to medium-high (about 375 to 425°F).
- Thread orange slices, pineapple chunks, strawberries, and watermelon cubes onto soaked skewers.
- Grill fruit until slightly charred and softened, 3 to 4 minutes, turn, and continue grilling until other side chars, 1 to 2 minutes more. Remove fruit from grill and let cool completely.
- Remove fruit from skewers into a punch bowl. Pour white wine, pineapple juice, and brandy over the fruit and mix gently.
- Cover the bowl with plastic wrap and refrigerate for 3 to 6 hours.
- Pour Rosé into the bowl just before serving.
Feel free to substitute your favorite seasonal fruit in this recipe. Add a few hot peppers to step it up a notch with additional Umani notes!
What others are saying
Randall Hauk says:
I can't feel my face!
Tal Levitas says:
I changed this up and added 2 cups of light rum and we got a bit more than tipsy. It's a bit too much sangria for two people on a school night, but it kept well in the fridge for two days after until we were done.
Aja A says:
Summer is almost over, but that only means I need to get my drink on! The best part about making sangria is the fruit soaking up all of that wine and brandy for hours. The party can begin (if it already hasn't) once you bring this refreshing beverage out. The fruit being grilled brings out this extra depth of flavor that only adds to the fruity punch.