Grilled Fruit Sangria

By ldelmas

Ingredients

• 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
• Simple Syrup:
• 1/2 cup sugar
• 1/2 cup water

Details

Servings 6
Adapted from qvc.com

Preparation

Step 1

To prepare for the sangria, refrigerate the wines.


To prepare the simple syrup, mix together the sugar and water in a small saucepot. 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 1–2 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.