Watermelon Sangria

personal watermelon, perfectly ripe

I’m a bit embarrassed to admit this, after making this Summer Salad and then eating a couple of more slices of watermelon over the next two days the rest of the melon sat in my fridge untouched. For more than two weeks. Eating the same food more than two days tends to bore my taste buds, so no matter how small you genetically engineer a melon, it’s probably too big for me. It’s a testament to the freshness of the melon (and perhaps my sort-of-new Samsung refrigerator) that when I opened the container and stuck a spoon into the flesh, it was ok. Not slice-it-up-and-eat-it-ok, but still completely useable. A while ago I had come across basilmomma’s post on Watermelon Lemonade. Looking at my slightly forlorn half melon, I thought well, at the very least I can make juice and add it to some sugar-free lemonade.

Into the blender went the melon. When I went back into the fridge, there was the half bottle of leftover Soave…fruit…wine…lightbulb! Watermelon Sangria! Opinions of my friends were split over using brandy, my traditional white wine sangria ingredient, or vodka, something that most recipes for watermelon sangria seemed to prefer. In the end I went with vodka and Cointreau so that the flavor of the watermelon would dominate. It’s a seedless watermelon, so no seeds to remove and I did not strain it, preferring the taste and texture of any fine pulp.

My friend Sarah and I drank these while watching 4 hours of Dr. Who episodes (I’m now all caught up. All I can say is wow, the great writing continues!). I brought over a salad with escarole, fennel, cucumber, red peppers, smoked turkey breast, and Emmentaler cheese dressed with a lemon Dijon vinaigrette. Sarah made Alton Brown’s macaroni and cheese. When I arrived she was just baking a batch of granola cookies which went very well with my experimental Thai basil orange ice cream (more on that in the next blog post). For now, here is the Watermelon Sangria recipe.

Watermelon Sangria

makes about 6 glasses when served over ice

1/2 a personal seedless watermelon, about 2-3 cups of watermelon chunks

1/2 a bottle of dry white wine

2 shots of vodka

1 shot of Cointreau or other orange/citrus flavored liquor

1 shot of simple syrup (I used a sugar-free sucralose version I keep on hand for cocktails)

1 lime, sliced or cut in small chunks

1/2 lemon, sliced or cut into small chunks

ice for serving

Blend the watermelon in a blender on high speed until pureed into juice. Pour watermelon juice into pitcher, add wine, liquors, sweetener, limes and lemons.  Stir. Chill. Serve in glasses over ice. The watermelon juice has a tendency to separate, be sure to stir the sangria well before serving.


About Tasty Mayhem

Love to eat, cook, write. Try to think of witty things to say about the world but my thoughts are consumed by food. Mostly.
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4 Responses to Watermelon Sangria

  1. Oh, that watermelon looks so juicy and inviting!


  2. Jill says:

    Sounds fantastic! I usually buy a big watermelon and then put some chunks in the freezer to blend up in drinks – it’s a good way to make sure it doesn’t go to waste.


  3. Kathy says:

    This sounds so good…It would be so nice on a very warm evening! I’ve never thought of freezing watermelon either…great idea!


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