Sweet and smoky spicy sangria

Next time you fire up the barbecue, use it to create a refreshing grilled fruit sangria.

Credit: Mary Makes It Easy

• serves

  6-8

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 3 large grapefruit
• 1 jalapeño chilli (pepper)
• 2 cups ice cubes
• ⅔ cup (160 ml) white rum
• ⅓ cup (80 ml) orange liquor
• 2 cups (500 ml) sparkling water
• 1 bottle (750 ml) Moscato, chilled
• Fresh mint, tarragon or basil

Cooling time: 10 minutes.

Instructions

1. Preheat your barbecue grill to high.
2. Cut two of the grapefruits in half and cut the third into 12 wedges. Place the grapefruit onto the grill, cut side down, with the jalapeño. Grill until lightly charred, turning the pepper and grapefruit wedges occasionally, 5 to 10 minutes. Slice the jalapeño into thick slices and set it and the grapefruit aside to cool.
3. Place the ice into a large pitcher. Juice the halved grapefruits and pour over the ice. Add the rum, orange liquor, sparkling water and Moscato. Stir to combine. Stir in the grapefruit wedges and jalapeño slices as well as a handful of fresh herbs and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.