Summer Sangria
Prep time
Cook time
Total time
Refreshing summer sangria with grilled oranges and limes.
Serves: 4-6
  • 2 oranges (plus 1-2 more for juice), sliced into ½-inch thick rounds
  • 3 limes, sliced into ½-inch thick rounds
  • ⅓ cup granulated sugar
  • 1 bottle dry red wine
  • 1 cup fresh orange juice (the juice of 1½-2 oranges)
  • ¼ cup orange liqueur, like Triple-Sec or Cointreau
  • 2 cinnamon sticks
  • 2-3 cups ginger ale or lemon-lime soda (I prefer ginger ale)
  • 3 cups ice cubes
  1. Combine your red wine, fresh orange juice, orange liqueur, and cinnamon sticks in a large pitcher, stir to combine, and place in the refrigerator.
  2. Heat up your grill to medium-high heat or, if you live in an apartment like me, your cast iron griddle to high heat. Slice your fruit and dip each side in sugar (this is totally up to you - you can absolutely omit the sugar - I started out with the sugar and then halfway through just did it without) and grill the fruit on each side until nicely charred. It took me about 5-6 minutes per side on my griddle at home, but I'd imagine it would take less time on a real grill. When the fruit is charred with nice marks, set aside to cool.
  3. When you are ready to serve, remove the cinnamon sticks from the sangria and add your ginger ale or lemon-lime soda. Add in your charred fruit, stir to combine, then add in the ice and again, stir to combine. Serve chilled with a few slices of the grilled fruit for garnish. You can make this up to 3 hours ahead of time without worrying about the soda going flat, or make it up to 24 hours ahead of time and then add in the soda and ice when you're ready to drink.
Recipe by The Crepes of Wrath at