Grilled Citrus and Grape Sangria

By Micheal ChiarelloPublished: May 16, 2013

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Yields:

6 - 8 serving(s)

Cook Time:

20 mins

Total Time:

1 hr 45 mins

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Michael Chiarello prefers cooking fruit near the beginning of the grilling session, when the grate is cleanest. Here, grilled oranges, lemons, and grapes add a wonderful, subtle smokiness to sangria. If you grill twice as much fruit as the recipe calls for, you'll be all ready to make a second batch.

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Directions

1. Step 1Light a hardwood charcoal fire. Put the grapes on a perforated grill sheet or in a grill basket and grill over high heat, tossing occasionally, until they just start to burst, about 6 minutes. Transfer the grapes to a plate to cool completely.
2. Step 2Meanwhile, grill the orange and lemon wheels over high heat, turning once, until lightly charred, about 6 minutes. Transfer to a plate to cool completely.
3. Step 3In a large pitcher, combine the wine with the simple syrup, brandy, and grilled fruit and stir well. Refrigerate until the sangria is chilled and the flavors are blended, at least 1 hour and up to 8 hours. Serve the sangria over ice.
  
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