This sangria screams out for a hot, humid day. Fresh watermelon adds delicate sweetness, and a squeeze of lime heightens the tartness of the white wine. A sprig of mint wouldn’t be out of place as a garnish. Feel free to serve this sangria into a watermelon bowl.
Makes 4 servings
INGREDIENTS
- 4 cups cubed ripe seedless watermelon
- 1 1/2 cups white wine
- 1 ounce anejo rum (we used Brugal)
- 2 ounces Cointreau
- 2 ounces simple syrup
- 2 limes
- Ice
DIRECTIONS
- In a blender, purée watermelon cubes. Strain into a large pitcher. Add wine, rum, Cointreau, and simple syrup and stir.
- Juice 1 lime and add juice to pitcher. Slice the other lime lengthwise and then slice into thin slices. Add lime slices to pitcher, cover and refrigerate for 2 to 4 hours.
- Pour into ice-filled serving glasses, garnish with additional watermelon and mint sprigs.
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