Hey Dolls! Welcome to Champagne Sunday! Just a heads up that not every recipe contains Champagne. CS is just a reminder to celebrate successes from the previous week, while looking toward the promise of the upcoming week.
Since the 4th of July is three days away and we’ll all be grilling, I thought it appropriate to bring a cocktail to you that incorporates use of the grill – Grilled Citrus and Grapes Sangria. Sound yummy, yes?! Peep the mixology below.
- 3 cups stemmed seedless red grapes
- 2 oranges, cut crosswise into 1/2-inch wheels
- 2 lemons, cut crosswise into 1/2-inch wheels
- Two 750-milliliter bottles rosé
- 8 ounces simple syrup (see note)
- 8 ounces brandy
The Mixology | Light a hardwood charcoal fire. Put the grapes on a perforated grill sheet or in a grill basket and grill over high heat, tossing occasionally, until they just start to burst, about 6 minutes. Transfer the grapes to a plate to cool completely.
Meanwhile, grill the orange and lemon wheels over high heat, turning once, until lightly charred, about 6 minutes. Transfer to a plate to cool completely.
In a large pitcher, combine the wine with the simple syrup, brandy and grilled fruit and stir well. Refrigerate until the sangria is chilled and the flavors are blended, at least 1 hour and up to 8 hours. Serve the sangria over ice.
Notes To make simple syrup, combine equal amounts of sugar and water in a small saucepan and bring to a boil; simmer, stirring constantly, until the sugar is completely dissolved, about 3 minutes. Remove the syrup from the heat and let cool completely. The simple syrup can be refrigerated in a glass jar for up to 1 month.
Serve and enjoy! Chin, Chin!
Until then, keep sharing the pretty,
Source: Food & Wine