Summery, fresh & perfect for a party: melon sangria can be made a day ahead so the fruit soaks up the booze. Then all that’s left to do is top up everyone’s glasses with ice & ginger ale.Jump to Recipe
Sangria, Spain’s answer to punch, traditionally is made using red wine but nowadays, you’ll see the spectrum of wine. Flavoring this Melon Sangria are white wine, watermelon juice, orange liqueur & rum. With lots of melon balls. Chop or ball the three different melons, it is only a matter of what you’d prefer. I did find using a melon baller to take less time than chopping the melons so if you have one lurking in the utensil drawer, give it a go.
While this is a beautiful, summery drink, I don’t think sangria has a season, it really depends on the fruit you add that makes it seasonal. I don’t know about you but I enjoy variations of a well-made sangria year-round. I hope you enjoy this one.
- 1 1/2 cups chopped (or balls) watermelon, plus about 4 cups of chopped, extra (for juice)
- 1 1/2 cups chopped (or balls) honeydew melon
- 1 1/2 cups chopped (or balls) cantaloupe (rockmelon)
- 1 bottle (750mwhite wine
- 1/2 cup orange flavored liqueur, such as Cointreau, triple sec or Grand Marnier
- 1/2 cup of white rum
- ice cubes, for serving
- ginger ale, chilled, for serving
- toothpicks or small skewers if you want to make fruit garnishes optional
- Place 1 1/2 cups of watermelon, honeydew melon & cantaloupe in a 2 quart/2L (or large jug or screw-top jar (I used a big Mason jar).
- Take the 2 cups of watermelon & push them through a fine metal strainer using a ladle or the back of a large metal spoon, catching the watermelon juice in a bowl or jug. Repeat with remaining chopped watermelon. You will need 2 to 3 cups of juice; discard solids. Add the juice to the jar.
- Add wine, orange liqueur & rum; stir to combine. Seal the jar, or cover the jug, & chill for 4 hours or overnight.
- To serve, place ice in glasses, half to two thirds fill glasses with melon sangria, adding some chopped melon or melon balls, & top-up glasses with cold ginger ale. Serve immediately, adding a fruit garnish if desired. Makes 1 1/2 to 2 quarts/2L.