| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Instructions
- 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 rose, 1/2 cup coconut rum and 1/4 cup superfine sugar. Refrigerate overnight.
Reviews
This is my new favorite sangria recipe! So yummy and refreshing- I added a splash of sparkling water as well.