Grilled Stonefruit Rosé Sangria

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.

Directions

Slice the citrus into 1/2” thick slices, and dredge in Dessert Rub. Halve and pit the peaches, and dredge in Dessert Rub.
Place the citrus and peaches on a hot grill and cook until the edges have charred and the sugars caramelized, 5-7 minutes. Remove from heat and allow to cool.
Place the grilled fruits in a large 2 liter pitcher. Pour the rosé over, and add the rum and simple syrup. Stir to combine.
Place the pitcher in the refrigerator and allow to chill for at least 2 hours, and overnight, if possible.
To serve, top off the pitcher with sparkling water. Ladle 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.

 

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