Watermelon Sangria Recipe


Mouth-Watering Cocktail!

I’m 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


  • 2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller skewered on a toothpick as a garnish.
  • 1 bottle dry white wine
  • 6 ounces vodka
  • 4 ounces Cointreau or other triple sec
  • 4 ounces Citrus Syrup
  • Ice


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 Responses to Watermelon Sangria Recipe

  1. Loving the garnish! You’d probably have to prep those the night before, right? Looks delish!

  2. 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.

  3. 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.

  4. Despite the not-so summery weather today, I Stumbled this recipe and am totally making it this weekend to celebrate the sunshine! Sounds delicious!

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