Grilled Fruit Sangria
Jun 25, 2014 04:00PM ● Published by Cate Reynolds
*Note, we used Solomon’s Island Winery’s White Zinfandel, which has a sweet kick. If you prefer drier sangria, try a Pinot Grigio or something more suited to your tastes.
2 peaches, sliced
2 apricots, sliced
½ cup cherries, pitted and halved
1 orange, sliced
2 bottles of White Zinfandel
12 ounces sparkling water
Heat the grill to medium high and spray it with non-stick spray. Once hot, place the oranges directly on the grill. Place the cherries in a foil box and place them next to the oranges. Place the peaches and apricots on the top grate of the grill. Grill the fruit until it begins to char then flip. Grill until slightly charred on the opposite side. Remove from the grill and allow to cool. Once cool, peel the skin off the peaches and apricots. It should easily peel off. Place the fruit in a large pitcher. Top with wine and sparkling water. Chill for at least 30 minutes before serving.
Makes 1 to 2 large pitchers of sangria.