Grilled Fruit SangriaBy Chatelaine
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Brewed black tea and grilled in-season fruit make a lighter, more complex sangria with a hint of smokiness.—Eshun Mott
- 4 cups mixed berries , and fruit (preferably a mix of blackberries, strawberries, cherries and plums; keep berries whole, pit cherries and cut plums in 3/4-in. pieces)
- 2 tbsp maple syrup , divided
- pepper , to taste
- 1 1/2 cups strong-brewed black tea
- 3 tbsp turbinado sugar
- 1/4 cup Grand Marnier , orange liqueur
- 2 tbsp brandy
- 1 large navel orange , thinly sliced
- 1 750 mL bottle dry fruity red wine , such as Rioja
- Preheat barbecue to high. Set aside 1½ cups fruit for decorative skewers to be made just before serving. Thread remaining fruit onto metal skewers (or use wooden skewers that have been soaked for 30 min). Brush fruit skewers with 1 tbsp maple syrup and sprinkle with pepper.
- Grill skewers for 1 to 2 min, lid open and turning frequently, until fruit is softened and lightly caramelized. Set aside.
- Combine hot tea and sugar; stir to dissolve. Set aside to cool.
- Remove grilled fruit from skewers and place in a large pitcher. Add Grand Marnier, brandy and orange slices and mash fruit with a wooden
spoon to release juices. Stir in cooled tea and wine; chill for at least 2 hr. Strain and discard fruit before serving, if desired.
- Just before serving, thread reserved fruit onto 6 short wooden skewers that have been soaked for 30 min. Brush with remaining 1 tbsp maple syrup and season with pinch of pepper. Grill as instructed in Step 2.
- Serve sangria over ice with grilled fruit skewers as garnish.
Mix it up:
You can make this recipe with other fruit such as peaches or apricots. Just make sure to choose firm-ripe fruit and cut into 3/4-in. chunks.
Hit the easy button:
Don’t want to turn the grill on twice? Serve this sangria with fresh-fruit skewers instead.