White Sangria With Grilled Fruit
From Todd Hudson
Not all peaches are born in Georgia or California. Some pretty darn good juicy varieties have Midwest pedigrees. For this recipe, Hudson uses peaches and strawberries from Branstrator Farm in Clarksville, Ohio.
6 peaches, peeled and split
1 small melon (cantaloupe, or your choice), cut into thick slices
32 strawberries, de-stemmed
2 cups halved grapes
1 bottle pinot gris (Hudson recommends Burnet Ridge)
2 bottles Champagne (Hudson’s local choice is Valley Vineyards)
Two sprigs fresh mint, extra for garnish
One sprig fresh lavender, extra for garnish
Grill peaches until they are a bit caramelized and soft-ish. Grill melon slices until softened. Muddle herbs with the fruit in a pitcher. Puree strawberries in a blender. Mix all ingredients together in a pitcher (or more than one) and chill. Place a peach and melon slice on the rim of each glass; fill with sangria. Garnish with mint and/or lavender.
This recipe is part of a full menu created by Todd Hudson for the July 2012 issue.
Photograph by Jonathan Willis
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