Food Network Magazine - (06)June 2020

GRILLED SANGRIA

Halve and pit 2 plums,

2 apricots and 2 peaches.

Grill over medium-high heat,

turning occasionally, until

slightly charred, about

4 minutes. Transfer to a

cutting board and cut into

large pieces. Transfer the

fruit to a pitcher and add

one 750-ml bottle rosé,

½ cup coconut rum and

¼ cup superfine sugar.

Refrigerate overnight.

saturday

june 20

50 FOOD NETWORK MAGAZINE ●JUNE 2020

fun

cooking

II {

Sangria with a Twist

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