Red Wine Sangria is given a delicious twist in this refreshing cocktail recipe that features cinnamon sugar grilled peaches, apples, oranges and lemons!
Memorial Day is right around the corner, and what better time to bust out the grill and grill up a juicy, delicious cocktail! Wait, what, grilling a cocktail, are you crazy?!
Why, yes, yes I am kind of crazy, but we’re not actually grilling the sangria here, we’re grilling the fruit that goes in the sangria!
Two years ago, I created this Grilled Strawberry Lemonade and it was such a hit on the “Grill Your Whole Meal” segment I hosted on San Diego 6 News, that I couldn’t wait to find more drinks to grill up!
Grilling the fruit before adding it to the red wine sangria pulls out all of the juices and flavors of the fruit in the sangria.
Quite honestly, I loved drinking this sangria, but my favorite part was eating the cinnamon sugar grilled fruit at the bottom, O-M-G yum!
If you’re looking for the perfect twist on red wine sangria to serve at your Summer BBQ’s, this Grilled Fruit Sangria is exactly what you’re looking for!
It’s easy to fire up the grill, toss the fruit on the grill, prepare the sangria, then let it chill in the refrigerator while you grill up the rest of your meal with recipes like Chipotle Lime Chicken Fajita Skewers, Grilled Deconstructed Mexican Street Corn and don’t forget the Grilled Berry S’Mores for dessert!
- 2 peaches (cored & sliced)
- 2 apples (cored & sliced)
- 2 oranges (cut into ¼ inch slices)
- 2 lemons (cut into ¼ inch slices)
- 2 tsp ground cinnamon
- 4 tbsp sugar (divided)
- 2 (750 ml) bottles cabernet
- 1 cup brandy
- ½ cup triple sec
- ½ cup orange juice
- 2 cups sparkling water
- 3 cups frozen grapes
- OPTIONAL: 2 tbsp sugar + 1 tsp ground cinnamon + 1 lemon (juiced) for cinnamon sugar rim on glasses
Toss the peaches, apples, oranges and lemons with the cinnamon and 2 tbsp sugar.
Heat a grill to medium heat and add the fruit to the grill. Grill for 2-4 minutes per side.
Remove from the grill. Add the oranges and lemons to a large pitcher or punch bowl.
Muddle the oranges and lemons with the remaining 2 tbsp sugar using a muddler or the back of a spoon.
Add the peaches and apples. Place in the refrigerator for 20-30 minutes to allow the fruit to cool.
Remove from the refrigerator and add the cabernet, brandy, triple sec and orange juice.
Place back in the refrigerator for at least one hour.
For serving, if you would like to make a cinnamon sugar rim on the glasses, dip each glass in lemon juice, then in a combination of 1 tsp cinnamon and 2 tbsp sugar mixed together.
Add frozen grapes to each glass, fill ¾ of the way with sangria then top with sparkling water.
I’ve always been a huge fan of both red wine sangria and white wine sangria, which is why I’ve created over half a dozen delicious sangria recipes for the blog. You have to check each of them out and add them to you summer cocktail list!
- Strawberry Watermelon Sparkling Sangria
- Lemon Berry Prosecco Sangria
- White Peach Sangria
- Honey Apple Rosé Sangria
- Fresh Fruit Sangria
- Cranberry Apple Sangria
- Frozen Sangria
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