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Grilled Fruit Sangria
SERVES: 12 cups
PREPARATION TIME: 10 min
COOKING TIME: 8 min
Ingredient
- 1 seedless watermelon (about 9 lbs.), peeled and cut into three 1-inch slabs, remaining cut into cubes
- 2 750 ml bottles of rosé wine* - substitute watermelon flavoured water or juice for a non-alcohol version
- 10 oz. elderflower liqueur* - omit for a non-alcohol version
- 4 oz. fresh lime juice
- 1/4 cup light agave syrup
- 1/2 cup mint leaves, plus 4 sprigs for garnish
- 2 limes, sliced into 1/4-inch slices
- 1/4 cup Filippo Berio Olive Oil
Method
- Place the watermelon cubes in a blender and purée. Strain the juice through a sieve into a large bowl. Add the wine, liqueur, lime juice, agave, and mint. Muddle until the mint is bruised. Chill until very cold, about 2 to 3 hours. Strain into a large punch bowl or several large carafes.
- Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire. Brush the watermelon slabs and the lime slices with the olive oil. Grill for 3 to 4 minutes, until grill marks appear. Cut the watermelon into 1-inch cubes.Add the grilled fruit and mint sprigs to the sangria. Serve in tall glasses over ice. Garnish with the lime slices.*For those of legal drinking age in their Province or Territory. Please enjoy these recipes responsibly.
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