Grilled Stonefruit Rosé Sangria

What You'll Need

  • measuring cups and spoons
  • large vessel or pitcher to mix and serve
  • good kitchen knife and clean cutting surface
  • grill or grill pan
  • ladle
  • 1 bottle (750 ml) rosé wine
  • 6 ounces white rum
  • 6 ounces Elderflower Cordial; or simple syrup
  • 1/2 cup Dessert Rub
  • 1 lemon
  • 2 limes
  • 1 orange
  • 2 grapefruit
  • 2 peaches
  • Sparkling water to top

We love rosé, and we love sangria, and we love barbecue and stonefruit and citrus, so we muddled them all up in a beautiful medley. Just a hint of smoke from the grill, and the the sharpness of the citrus is mellowed and softened by the heat of the coals. Elderflower cordial, because the elderflowers are finishing up their season of bloom just now, and the gentle floral notes marry well with the pink wine. If we had a larger container, we might put in another few peaches, or some basil or mint. We might grill some fat strawberries, or char a dozen cherries, or use some sparkling pink wine, just to mix it up.
rose sangria ingredients


Slice the citrus into 1/2” thick slices, and dredge in Dessert Rub. Halve and pit the peaches, and dredge in Dessert Rub.
dredge fruit in rubPlace the citrus and peaches on a hot grill and cook until the edges have charred and the sugars caramelized, 5-7 minutes. grill fruitRemove from heat and allow to cool.
Place the grilled fruits in a large 2 liter pitcher. put fruits in pitcherPour the rosé over, and add the rum and simple syrup. pour roseStir to combine.
Place the pitcher in the refrigerator and allow to chill for at least 2 hours, and overnight, if possible. refrigerate
To serve, top off the pitcher with sparkling water. top with sparkling waterLadle a piece or three of of fruit into a wine glass, and pour the Sangria over. Garnish with a sprig of basil, mint, or fresh citrus. Repeat.


Over to You

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