Grilled SangriaSteven Raichlen
Sangria comes from one of the world’s great grill cultures, Spain. While I’ve never seen anyone grill this refreshing wine cooler in the land of paella and chuletón, I think you’ll find the Project Fire version as spectacular to make and serve as it is to drink. In a nutshell, you crust the citrus fruits with sugar, then caramelize them over a hot fire before adding the wine. The resulting smoky burnt sugar flavor takes this sangria into the stratosphere.
More Grilled and Smoked Drink Recipes:
- Yield: Serves 8
- Method: Direct grilling
- 1 cup granulated sugar
- 2 oranges, cut in half and seeded
- 2 lemons, cut in half and seeded
- 2 limes, cut in half and seeded
- 4 cinnamon sticks, each about 3 inches long
- 1/2 cup brown sugar, or to taste
- 1 cup rum
- 3 bottles prosecco (Italian sparkling wine) or other sparkling wine
- Sprigs of fresh mint, for serving
- Ice, for serving
Step 1: Set up your grill for direct grilling and preheat to high. Ideally, you’ll grill over a wood fire.
Step 2: Brush and oil the grill grate. Place the granulated sugar in a large mixing bowl. Dip the cut sides of the citrus fruits in the sugar, then grill cut sides down until the sugar caramelizes and the fruit is darkly browned, 3 to 4 minutes. Grill the cinnamon sticks until lightly toasted. Transfer the fruit and cinnamon to a cutting board and let cool.
Step 3: Dice the fruit into 1-inch pieces. Place in the bowl with the granulated sugar. Stir in the cinnamon sticks and brown sugar and muddle with a pestle or wooden spoon. Stir in the rum and let macerate for 10 minutes.
Step 4: Stir the prosecco into the fruit mixture. Correct the seasoning, adding sugar to taste. Ladle the sangria into ice-filled glasses and garnish with sprigs of fresh mint.