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
- 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.
- In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. (Makes approximately 4 cups.)
- 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: