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* PLUS 2 hours of cool down time

(Recipe and food styling by Eshun Mott; produced by Aimee Nishitoba; photography by Christie Vuong; prop styling by Madeleine Johari)

Brewed black tea and grilled seasonal fruits make for a lighter, more complex sangria with a hint of smoke.—Eshun Mott


  • 4 cups mixed berries and fruits (preferably a mix of blackberries, strawberries, cherries, and plums; keep berries whole, cherries pitted, and plums cut into 3/4-inch pieces)

  • 2 tablespoons maple syrup, divided

  • Pepper to taste

  • 1 1/2 cup strong brewed black tea

  • 3 tablespoons turbinado sugar

  • 1/4 cup Grand Marnier, orange liqueur

  • 2 tablespoons cognac

  • 1 large navel orange, thinly sliced

  • 1 bottle of 750 ml dry fruity red wine, such as Rioja


  1. Preheat barbecue to high heat. Reserve 1 ½ cups of fruit for decorative skewers to be made just before serving. Thread remaining fruit onto metal skewers (or use wooden skewers soaked 30 min). Brush fruit skewers with 1 tablespoon maple syrup and sprinkle with pepper.
  2. Grill the skewers for 1 to 2 min, with the lid open and turning frequently, until the fruit is softened and slightly caramelized. Put aside.
  3. Combine hot tea and sugar; stir to dissolve. Let cool.
  4. Remove the grilled fruit from the skewers and place them in a large pitcher. Add the Grand Marnier, cognac and orange slices and mash the fruit with a wooden
    spoon to release the juices. Stir in cooled tea and wine; refrigerate for at least 2 hours. Strain and discard fruit before serving, if desired.
  5. Just before serving, thread the reserved fruit onto 6 short wooden skewers soaked for 30 min. Brush with 1 tablespoon of remaining maple syrup and season with a pinch of pepper. Grill as directed in step 2.
  6. Serve the sangria over ice with grilled fruit skewers as garnish.

To mix together:

You can make this recipe with other fruits such as peaches or apricots. Just be sure to choose ripe fruits and cut them into 3/4 inch. parts.

Push the easy button:

Don’t want to light the grill twice? Instead, serve this sangria with fresh fruit skewers.