Grilled Fruit Sangria

Olive Oil
  • 1 seedless watermelon (about 9 lbs.), peeled and cut into three 1-inch slabs, remaining cut into cubes
  • 2 750 ml bottles of rosé wine
  • 10 oz. elderflower liqueur
  • 4 oz. fresh lime juice
  • 1/4 cup light agave syrup
  • 1/2 cup mint leaves, plus 4 sprigs for garnish
  • 2 limes, sliced into 1/4-inch slices
  • 1/4 cup Filippo Berio Olive Oil
    • Place the watermelon cubes in a blender and purée. Strain the juice through a sieve into a large bowl. Add the wine, liqueur, lime juice, agave, and mint. Muddle until the mint is bruised. Chill until very cold, about 2 to 3 hours. Strain into a large punch bowl or several large carafes.
    • Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire. Brush the watermelon slabs and the lime slices with the olive oil. Grill for 3 to 4 minutes, until grill marks appear. Cut the watermelon into 1-inch cubes.
    • Add the grilled fruit and mint sprigs to the sangria. Serve in tall glasses over ice. Garnish with the lime slices.
    • *Use of this recipe by anyone under 21 years of age is prohibited by US Law. Please enjoy these recipes responsibly.

    Prep Time

    10 min


    Inactive Time

    3 hr


    Cook Time

    8 min


    Total Time

    3 hr 18 min


    Servings

    12 cups

     


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    Categories

    Ingredient: Fruit

    Cooking Method: Grill

    World Cuisine:

    Product: Olive Oil

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