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