Best Grilled Sangria Recipes

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GRILLED PEACH & PINEAPPLE SANGRIA



Grilled Peach & Pineapple Sangria image

Grill up fresh peaches and pineapple slathered in cinnamon butter and use them to make a refreshing summer sangria. I also like to add slices of grilled lemon and lime to drop in the glass for a citrusy boost of flavor. -Heather King, Frostburg, Maryland

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 8

1 bottle (750 ml) sauvignon blanc or other white wine
2 cups lemonade
1/2 cup orange liqueur
1 tablespoon butter, melted
1 tablespoon sugar
1 teaspoon ground cinnamon
3 medium peeled peaches, pitted and halved
1/4 fresh pineapple, peeled and cut into 4 slices

Steps:

  • Make sangria by combining wine, lemonade and liqueur. Refrigerate. Meanwhile, in a small bowl, combine melted butter, sugar and cinnamon. Mix well., Brush butter mixture over cut side of peaches and all over pineapple slices. Grill fruit, covered, on a greased rack over medium direct heat 4-5 minutes. Turn peaches and pineapple. Grill 4-5 minutes more. Remove from grill., Cut each peach half into 5 or 6 slices and each pineapple slice into 5 or 6 pieces. Add three-fourths of fruit to sangria, reserving remainder. Refrigerate at least 2 hours., Before serving, thread several pieces of reserved fruit onto appetizer skewers. Pour sangria over ice; serve with fruit skewers.

Nutrition Facts : Calories 206 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 20mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 1g protein.

GRILLED STONE FRUIT SANGRIA



Grilled Stone Fruit Sangria image

Sangria doesn't have to be a sugary mess. Grilled stone fruit adds a natural caramelized sweetness to this refreshing drink.

Provided by Matt Duckor

Categories     House Cocktail     Sangria     Wine     Red Wine     Fruit     Peach     Plum     Nectarine     Cherry     Brandy     Orange Juice     Cocktail     Summer     Fourth of July     Labor Day

Yield Makes 6 drinks

Number Of Ingredients 9

Vegetable oil (for grill)
2 peaches, halved, pitted
2 plums, halved, pitted
1 nectarine, halved, pitted
12 cherries, 6 halved, pitted, 6 left whole for serving
1 (750ml) bottle red wine
1/2 cup orange juice
1/4 cup brandy
1/4 cup simple syrup

Steps:

  • Prepare a grill or grill pan for medium heat; oil grates. Grill peach, plum, and nectarine halves, flipping once, until lightly charred and tender, 8-10 minutes. Transfer to a cutting board and let cool, then cut into 1" chunks.
  • Muddle grilled fruit and 6 halved cherries in a large pitcher with a wooden spoon. Top with wine, orange juice, brandy, and simple syrup; stir to incorporate. Chill at least 1 hour.
  • Fill glasses with ice. Add sangria and muddled fruit and top each with a cherry.

GRILLED SANGRIA



Grilled Sangria image

Provided by Food Network Kitchen

Categories     beverage

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Halve and pit 2 plums, 2 apricots and 2 peaches. Grill over medium-high heat, turning occasionally, until slightly charred, about 4 minutes. Transfer to a cutting board and cut into large pieces. Transfer the fruit to a pitcher and add one 750-ml bottle rose, 1/2 cup coconut rum and 1/4 cup superfine sugar. Refrigerate overnight.

GRILLED CITRUS AND GRAPE SANGRIA RECIPE - (4.5/5)



Grilled Citrus and Grape Sangria Recipe - (4.5/5) image

Provided by á-174535

Number Of Ingredients 7

3 cups stemmed seedless red grapes
2 oranges, cut crosswise into 1/2-inch wheels
2 lemons, cut crosswise into 1/2-inch wheels
2 (750 milliliter) bottles rosé
8 ounces simple syrup
8 ounces brandy
Ice

Steps:

  • Light a hardwood charcoal fire. Put the grapes on a perforated grill sheet or in a grill basket and grill over high heat, tossing occasionally, until they just start to burst, about 6 minutes. Transfer the grapes to a plate to cool completely. Meanwhile, grill the orange and lemon wheels over high heat, turning once, until lightly charred, about 6 minutes. Transfer to a plate to cool completely. In a large pitcher, combine the wine with the simple syrup, brandy and grilled fruit and stir well. Refrigerate until the sangria is chilled and the flavors are blended, at least 1 hour and up to 8 hours. Serve the sangria over ice.

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