2 ratings

Grilled Sangria

Yes, you can grill fruit, and you should

A refreshing summer cocktail that can be made while you're cooking dinner

Last month TownePlace Suites by Marriott and Weber Grills joined forces in Austin to kick off the season and celebrate a big milestone for the hotel brand. This year marked the opening of its 300th hotel — TownePlace Suites by Marriott Austin North/Tech Ridge — and to celebrate, Weber grill master Kevin Kolman was called in to showcase a few recipes he created for the hotel brand.

After the showdown, guests were treated to some of the new, out-of-the-box recipes created by Kolman, all of which could be made on the provided grills. My favorite was this grilled sangria, made by grilling pre-cut fruits such as pineapple, strawberries, limes, and peaches, and then mixing them with a chilled bottle of rosé, creating a refreshing summer beverage with a grilled twist. It’s a drink I can see myself easily making all summer long, whether staying in the comforts of a hotel like TownePlace Suites or in my own home.


Grilled Sangria

  • 1 750-milliliter bottle of rosé wine, chilled
  • 2 Tablespoons guava nectar or agave syrup
  • 2 peaches, halved, pit removed
  • 1 8-ounce can pineapple rings (optional)
  • 8 Ounces strawberries (optional)
  • 2 limes, sliced (optional)


Grilled Sangria

Preheat the grill for 10-15 minutes on high. Brush the grates clean. Then set up the grill for direct medium heat at 425-450 degrees F.

Lightly coat fruit with the agave nectar (optional).

Grill fruit directly on the grates:

— Pineapple, 2-3 minutes per side.

— Strawberries, 2 minutes per side.

— Limes, 2 minutes per side.

— Peaches, 3-4 minutes, cut side down.

Remove fruit and allow to cool. Dice pineapple, strawberries and peaches.

In the pitcher, combine the fruit, rosé wine, and guava nectar or agave syrup.