Grilled Sangria

4.5 from 2 ratings

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.

Servings

servings

Ingredients

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

Directions

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.