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Grilled Peach Beer Sangria

Peach sangria in serving glass on metal coaster on wood table

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Love sangria in the summer? This recipe from Jackie Dodd, founder of the Beeroness, using grilled peaches and a Belgian Tripel is delicious to drink and gorgeous to pour.

Sure, you’ve grilled a lot of things. You may have even grilled fruit before. But have you grilled your cocktails? Well, you should. A grilled pineapple mojito? A grilled watermelon margarita? Grilled strawberry daiquiri?! It’s endless. But the most grill-able fruit of all is the peach.

Sangria pitcher and serving glasses on blue serving tray

With a beautiful sweetness that’s enhanced by the smoky char of the heated grates, grilled peaches have a multitude of uses. Warm slices over some vanilla ice cream, on a BBQ chicken pizza, or even in a cocktail. Which brings us to this sangria.

Fruity sangria with grilled peach skewers on blue serving tray

Since I’ve already broken the rules by grilling your fruit I decided to take it up a notch and break the “wine only” rule of sangria. I’ve added a Belgian Tripel, which takes the place of both the white wine and a sparkling soda. The beer has a higher-than-average ABV, low hop bitterness and nice malty sweetness that isn’t over powering. It’ll also go well with the grilled-peaches-and-ice-cream dessert you just decided to make.

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Grilled Peach Beer Sangria Recipe
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Servings
4
Ingredients
  • 2 firm but ripe peaches sliced
  • ¼ cup golden rum
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lemon juice about 1 large lemon
  • 1 1/3 cups peach nectar or peach juice
  • 22 oz Belgian Tripel Beer
  • 2 cups sliced frozen peaches
Servings
4
Ingredients
  • 2 firm but ripe peaches sliced
  • ¼ cup golden rum
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lemon juice about 1 large lemon
  • 1 1/3 cups peach nectar or peach juice
  • 22 oz Belgian Tripel Beer
  • 2 cups sliced frozen peaches
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the grill to medium high. Grill the peaches on each side until grill marks appear, about 5 minutes. Remove from grill and refrigerate until chilled (can be done 24 hours in advance).
  2. Add the rum, brown sugar, and lemon juice to a serving pitcher. Stir until brown sugar has dissolved. Add the remaining ingredients along with the grilled peaches. Serve immediately.
Recipe Notes

The frozen peaches will keep the sangria cold without watering it down.

Want another sangria recipe to try? Check out this Spiced Pear Sangria.

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