Refreshing summer drinks: Grilled Fruit Sangria


Makes 6-8 servings



1 (750-ml) bottle white zinfandel

1 (750-ml) bottle cava or any inexpensive sparkling wine

8 ounces 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 inch x 3 inch

1/2 cantaloupe, peeled, seeded, and sliced into pieces about 1 inch x 3 inch

1/3 honeydew, peeled, seeded, and sliced into pieces about 1 inch x 3 inch

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 ounces peach brandy

4 ounces triple sec

Simple Syrup:

1/2 cup sugar

1/2 cup water


To prepare for the sangria, refrigerate the wines.

To prepare the simple syrup, mix together the sugar and water in a small saucepan. Heat just until the sugar is dissolved.

Let cool.

To prepare the entire sangria, heat the grill to medium-high heat and quickly grill the lemon, orange, lime, pineapple, cantaloupe, honeydew, peach, and mango.

Cook only long enough to make grill marks on the fruit-this will add a hint of carmelization to the fruit flavor.

After grilling, cut the pineapple, cantaloupe, honeydew, and mango into 1″ cubes. Put these cubes, and all of the other fruit, in a large mixing bowl and gently combine.

Remove about 12 leaves from the mint and add to the fruit. In a large pitcher, pour in the white zinfandel, brandy, triple sec and simple syrup, then stir. Begin adding the fruit to the wine mixture until incorporated.

Chill for 1 to 2 hours.

When ready to serve, pour the sparkling wine into the pitcher and stir gently. With a slotted spoon, place a small amount of the fruit in each wine glass, garnish with a sprig of mint, and pour in the sangria.