Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Dawn Perry
Sangria doesn’t have to be a sugary mess. Grilled stone fruit adds a natural caramelized sweetness to this refreshing drink.
Recipe information
Yield
Makes 6 drinks
Ingredients
Vegetable oil (for grill)
2 peaches, halved, pitted
2 plums, halved, pitted
1 nectarine, halved, pitted
12 cherries, 6 halved, pitted, 6 left whole for serving
1 (750ml) bottle red wine
1/2 cup orange juice
1/4 cup brandy
1/4 cup simple syrup
Preparation
Step 1
Prepare a grill or grill pan for medium heat; oil grates. Grill peach, plum, and nectarine halves, flipping once, until lightly charred and tender, 8–10 minutes. Transfer to a cutting board and let cool, then cut into 1" chunks.
Step 2
Muddle grilled fruit and 6 halved cherries in a large pitcher with a wooden spoon. Top with wine, orange juice, brandy, and simple syrup; stir to incorporate. Chill at least 1 hour.
Step 3
Fill glasses with ice. Add sangria and muddled fruit and top each with a cherry.
Recipe notes
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