I am digging this recipe out of the archives of Food & Wine Cocktails and dusting it off. It deserves a fresh look and now is the perfect time of year to mix up this cocktail. Watermelons are available domestically May through October, with May – August being peak season. They are grown in 44 of the 50 United States so you should be able to get this produce locally – that means a fresher melon and a better tasting cocktail!
Watermelon Sangria
Food & Wine 2007
Servings: 6 to 8 drinks
Ingredients
- 2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller and skewered on picks
- 1 bottle dry white wine
- 6 ounces vodka
- 4 ounces Cointreau or other triple sec
- 4 ounces Citrus Syrup
- Ice
Directions
In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. Add the white wine, vodka, Cointreau and Citrus Syrup. Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls.
For more great summer cocktail recipes check out F&W
{ 5 comments… read them below or add one }
Despite the not-so summery weather today, I Stumbled this recipe and am totally making it this weekend to celebrate the sunshine! Sounds delicious!
Sounds too good! The sun has not appeared here in So. Calif. for 3 weeks.
Maybe having this will at least make it feel like summer.
I love getting back on the boat after a long dive and tucking into some watermelon. I am going to go and get one now to test this cocktail recipe.
Loving the garnish! You’d probably have to prep those the night before, right? Looks delish!
Jessica – 2 hours is fine, overnight is great!