Grilled Stone Fruit Sangria
A sophisticated summer cocktail featuring grilled peaches, plums, and nectarines muddled with cherries and mixed with red wine, brandy, and orange juice. The grilling adds a subtle smoky sweetness to this refreshing sangria.
6 servings
1 hr 20 min
Ingredients
- •2 tablespoons Vegetable oil
- •2 whole peaches
- •2 whole plums
- •1 whole nectarine
- •12 whole cherries
- •1 bottle red wine
- •½ cup orange juice
- •¼ cup brandy
- •¼ cup simple syrup
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
60 min
- 3.
Fill glasses with ice. Add sangria and muddled fruit and top each with a cherry.
5 min
