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Grilled Sangria

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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:

 

 

Grilled Sangria


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Grilled Sangria

Recipe Notes

  • Yield: Serves 8
  • Method: Direct grilling

Ingredients

  • 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

Recipe Steps

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.

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