Grilled Fruit Sangria

Prep Time: 10 min

Inactive Time: 3 hr

Cook Time: 8 min

Total Time: 3 hr 18 min

Servings: 12 cups


  • 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.