Grilled Peach Sangria with Charred Citrus and Fresh Mint

Heat a grill or grill pan to medium-high and lightly oil the grates.

Serves 6

Ingredients

• 4 ripe peaches, halved and pitted
• 2 oranges, halved
• 1 lemon, halved
• 1 bottle (750ml) dry white wine
• 1/2 cup brandy
• 1/3 cup orange liqueur
• 3 tbsp honey
• 1 cup sparkling water, chilled
• 1 large handful fresh mint
• Ice, for serving

Instructions

1. Heat a grill or grill pan to medium-high and lightly oil the grates.
2. Grill the peach halves and the cut sides of the oranges and lemon until deeply caramelized and char-marked, about 4 to 5 minutes.
3. Squeeze the juice from the grilled oranges and lemon into a large pitcher and stir in the honey until dissolved.
4. Slice two of the grilled peaches and add them with the wine, brandy and orange liqueur, then chill at least 2 hours so the smoky fruit infuses.
5. Just before serving, top with chilled sparkling water and a generous handful of mint.
6. Fill glasses with ice and pour, spooning some grilled peach into each.
7. Garnish with the remaining grilled peach slices and a sprig of mint.
8. Sangria is the social heart of a Spanish summer, a pitcher meant to be passed around a long table in the shade while something else cooks over the coals. Grilling the fruit first deepens its sweetness with a whisper of smoke, an easy trick that turns an everyday party drink into something that tastes unmistakably of the cookout it came from.

Nutrition (estimated, per serving)

• Calories: 210 kcal
• Protein: 1g
• Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Sugar: 20g
• Sodium: 10mg