Grilled Sangria

by0| PUBLISHED May 14, 2015 9:21 PM
Grilled Sangria
Whether it’s juicing grilled limes into margaritas, charring tomatoes for bloody marys, or making this reimagined sangria with caramelized fruits, grilling your drinks will add smoky depth to every sip. Get the recipe for Grilled Sangria ». Matt Taylor-Gross

When the grates are hot but still clean, before you start grilling your meal, throw on the fruit for this drink. The caramelized sugars will add richness and smoky-sweet depth to every sip. Cooking Note: Please allow 2 hours for chilling.

Yield: serves 4-6

Time: 15 minutes


  • 1 kiwi, peeled and sliced
  • 1 mango, peeled, cut away from pit, and sliced
  • 1 orange, sliced
  • 1 star fruit, sliced
  • <sup>1</sup>⁄<sub>2</sub> pineapple, peeled, cored, and sliced
  • 1 stick cinnamon
  • <sup>1</sup>⁄<sub>2</sub> vanilla bean, split
  • <sup>1</sup>⁄<sub>2</sub> cup soda water
  • 2 tbsp. honey
  • 1 cup Italian lemon soda, such as San Pellegrino Limonata
  • <sup>1</sup>⁄<sub>2</sub> cup apricot brandy
  • 1 (750-ml.) bottle white wine
  • Mint sprigs, for garnish


  1. Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high.) Working in batches, grill kiwi, mango, orange, star fruit, and pineapple, turning once, until charred on both sides, 4 minutes for kiwi, 6–8 minutes for mango and orange, and 8–10 minutes for star fruit and pineapple. Transfer to a pitcher with cinnamon and vanilla bean
  2. Bring soda water and honey to a simmer in a 2-qt. saucepan over medium-high. Cook until honey has dissolved, 2–3 minutes; transfer to pitcher with fruit. Add lemon soda, brandy, and wine. Refrigerate 2 hours; serve with mint sprigs.