Grilled Sangria

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 7/23/2020

Grilled fruit adds a wonderfully smoky kick to the classic Spanish drink.

If you want to veer towards the authentic, choose a Rioja. If you can’t find Rioja, a big, fruity Merlot, Malbec or Shiraz will do.

Serves: 6 Save

Ingredients (8)

  • 1 navel orange
  • 1 apple
  • 1 lemon
  • Cooking spray
  • 1/4 cup cognac or brandy
  • 1/4 cup Cointreu
  • 1 (750-ml) bottle fruity red wine
  • 1 (750-ml) bottle sparkling water

Directions

  1. Heat grill.
  2. Cut orange, apple and lemon into quarters and spray with cooking spray. Place fruit on a hot grill and cook until lightly charred. Remove to cutting board. Cut apples into small slices and cut the citrus wedges in half. Place fruit in a large pitcher that's big enough to hold more than a full bottle of wine.
  3. Pour cognac, Cointreau and red wine over fruit in pitcher. Set sangria aside for at least 8 hours.
  4. To serve, pour lightly chilled sangria into highball glass and top with a generous splash of sparkling water.

Winter Wonderland Red Sangria

The Bar

Ingredients (8)

  • 0.25 cup Zacapa No. 23 Rum
  • 1 bottle Grenache Wine
  • 1 Medium Navel Orange, Thinly Sliced
  • 1 Red Apple, Chopped and Cored with Skin
  • 1 Pear, Sliced and Cored with Skin
  • 0.75 cup Raspberry Sparkling Water
  • 2 Cinnamon Sticks
  • Club Soda to Top
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