Watermelon Sangria

This is a sweet and festive summer punch- fun for a crowd. I loved the presentation with the skewered watermelon too. This recipe was adapted from Food and Wine, contributed by Andrew Zimmerman of Del Toro Café in Chicago. Chef Zimmerman created a summer version of this traditional Spanish punch with vodka instead of brandy. Cheers to summer & Happy Fiesta Friday #24 at The Novice Gardener! 🙂

Yield: Makes 6 to 8 drinks

• 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 citrus vodka
• 4 ounces Cointreau or triple sec
• 4 ounces Citrus Syrup, recipe below
• Ice

1. Make the Citrus Syrup: Combine 3/4 cup water, 3/4 cup granulated sugar, 2 1-inch strips lemon zest, and 2 1-inch strips orange zest in a small saucepan. Cook until sugar is dissolved. Set aside to cool.
2. In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. (Makes approximately 4 cups.)
3. Add the white wine, vodka, Cointreau and cooled 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.

One year ago:

• Watermelon Mojito
• Raspberry Cocktail

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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