Charred Peach Rosé Sangria Recipe
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
9 cups
Ingredients
  • 4 medium (1½ pounds) peaches, halved and pitted
  • 3 medium yellow plums, halved and pitted
  • 1 cup cherries, stemmed and pitted
  • ½ cup sugar
  • ½ cup water
  • 1 teaspoon lemon zest
  • ½ teaspoon rose water
  • Pinch kosher salt
  • One 1-liter bottle rosé
  • ¼ cup peach brandy
  • Ice, for serving
Directions
  1. Light a grill. Place the peach and plum halves on the hottest portion of the grill and cook, flipping once, until lightly charred but still firm, 6 to 8 minutes. Add the cherries to the grill for the last 2 minutes, turning them as needed until lightly charred. Transfer all the grilled fruit to a plate to let cool. Then roughly chop.
  2. In a small saucepan over high heat, combine the sugar and water. Cook until the sugar has dissolved, 2 minutes. Then, remove from the heat and add the lemon zest, rose water and salt. Let cool completely.
  3. In a large 2-liter pitcher, combine the chopped fruit and syrup with the rosé and peach brandy. Cover and refrigerate overnight to steep. The next day, add ice and serve.