FRESH GRAPE SANGRIA
Provided by Bobby Flay
Categories beverage
Time 4h35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine 1/2 cup sugar and 1/2 cup water in a small pot and bring to a boil over medium heat. Boil 1 minute, swirling the pot occasionally, to make sure the sugar is dissolved, then transfer the syrup to a heat-proof container. Cool. The simple syrup will keep for a few weeks sealed in the refrigerator.
- Put the grapes and 2 tablespoons sugar in the bottom of a large serving pitcher and muddle to crush them. Stir in the grape juice and brandy, and then the pinot grigio. Taste, and add the simple syrup to sweeten, as desired.
- Stir in the mint and lemon, lime and orange slices. Chill for at least 4 hours. Serve over ice in large wine glasses.
GRILLED SANGRIA
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: Mezcalini Smoky Mary Grilled Key Lime Mojitos ShareTweetPin194 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Set up your grill for direct grilling and preheat to high. Ideally, you'll grill over a wood fire. ShareTweetPin194 Shares 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. ShareTweetPin194 Shares 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. ShareTweetPin194 Shares 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. ShareTweetPin194 Shares
GRILLED SANGRIA
Provided by Food Network Kitchen
Categories beverage
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Halve and pit 2 plums, 2 apricots and 2 peaches. Grill over medium-high heat, turning occasionally, until slightly charred, about 4 minutes. Transfer to a cutting board and cut into large pieces. Transfer the fruit to a pitcher and add one 750-ml bottle rose, 1/2 cup coconut rum and 1/4 cup superfine sugar. Refrigerate overnight.
GRILLED CITRUS AND GRAPE SANGRIA RECIPE - (4.5/5)
Provided by á-174535
Number Of Ingredients 7
Steps:
- Light 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. Meanwhile, grill the orange and lemon wheels over high heat, turning once, until lightly charred, about 6 minutes. Transfer to a plate to cool completely. In 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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