Smoked Fruit Sangria
Looking for a beverage that screams summer vibes while still maintaining a certain level of share-worthy sophistication? This is a simple and flexible recipe that should be sure to make you feel a million miles away, even if you never leave the comfort of your backyard.
- 6 cans “Made Marion” Hard Cider
- 3 Oranges
- 4 Blood Oranges (optional)
- 2 Lemons
- 2 Limes
- 8-10 Strawberries
- 1 Cup Sugar
- 1 Cup Brown sugar
- 1 Cup Rum
- 4 Cinnamon Sticks
Fire up your Green Mountain Grills pellet grill and let it come to the default start temperature of 150 degrees. 150 degrees is an ideal temperature to bring smoke flavor to liquids, because it’s low enough to not boil away your mixture as it infuses it with smokey flavor. If you don’t have a pellet smoker you can get a similar effect using a charcoal grill and arranging the briquettes in a snake pattern around the perimeter of the grill.
As the grill heats up, combine the rum and brown sugar in a shallow pan. Add the cinnamon sticks and sliced blood oranges. Place the pan directly on the grates. Smoke this mixture to taste, we recommend 45 minutes to an hour.
Remove the rum mixture and set aside to let it cool. Turn the grill up to 450 degrees. As the grill heats up we can prep the fruit.
Pour the sugar into a large bowl. Slice the strawberries and cut the oranges, lemons, and limes in half. Place the open side of the oranges, lemons, and limes into the sugar bowl one at a time and make sure they receive an even coating of sugar. This will dramatically increase the caramelization while grilling. Brush and oil the grill grates, then grill for 5-10 minutes.
Once the citrus is properly charred, remove from the grill and slice into ¾ in slices. Place the cut citrus and strawberries into the bowl with the remaining sugar. Stir in the rum mixture and let it macerate in the fridge for 10 minutes.
After the mixture is cooled, combine it with 4 cans of Made Marion and ice in a large pitcher or beverage dispenser.