Rosé Sangria with Grilled Citrus

Rosé Sangria with Grilled Citrus

Grilled fruit adds a subtle smokiness to this refreshing summer drink.

Rosé Sangria with Grilled Citrus
Serves: Makes about 12 servings
  • 1 navel orange
  • 1 lime
  • 2 peaches, pitted and cut into wedges
  • 2 (750-ml) bottles dry rosé wine
  • ½ cup bourbon
  • ½ cup sugar
  • 1 cup strawberries, sliced
  • 1 cup blackberries
  • ½ cup fresh mint leaves
  1. Heat a large cast-iron skillet over high heat. Add orange, lime, and peaches; cook, turning occasionally, until charred on all sides, 5 to 8 minutes. Let cool for 1 minute. Slice orange and lime.
  2. In a large pitcher, stir together rosé, bourbon, and sugar until sugar is dissolved. Add strawberries, blackberries, mint, orange slices, lime slices, and peaches. Cover and refrigerate for at least 2 hours before serving.



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