WATERMELON SANGRIA RECIPES

WATERMELON SANGRIA RECIPE - ANDREW ZIMMERMAN | FOOD & WINE

Watermelon Sangria Recipe - Andrew Zimmerman | Food & Wine image

Sangria, a Spanish variation on traditional punch composed of wine, fruit and brandy, was formally introduced to America at the 1964 World's Fair in New York City. Del Toro Café in Chicago features classic Spanish sangria alongside seasonal versions such as this recipe, which chef Andrew Zimmerman created for the summer with vodka instead of brandy. Plus: More Cocktail Recipes

Provided by Andrew Zimmerman

Yield Makes 6 to 8 drinks

Number Of Ingredients 6

Ingredients

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 vodka
4 ounces Cointreau or other triple sec
4 ounces Citrus Syrup
Ice

Steps:

In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. Add the white wine, vodka, Cointreau and 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.

BEST WATERMELON SANGRIA RECIPE - HOW TO MAKE WATERMELON ...

Best Watermelon Sangria Recipe - How to Make Watermelon ... image

We'll show you how to make this simple watermelon sangria recipe right at home. It only calls for three ingredients!

Provided by Ree Drummond

Categories Summer beverages

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 24 servings

Number Of Ingredients 3

Ingredients

1 whole medium seedless watermelon, washed
6 bottles (750 ml bottles) rosé wine, chilled
1 bottle (750 ml Bottle) champagne, sparkling wine, or Moscato, chilled

Steps:

Note: This make a large quantity and serves 18-24 people! It can easily be cut in half. Several hours before serving, slice 2-3 inch slabs of rind from around the outside of the watermelon, making sure there's plenty of red fruit attached. Slice the rind into 2-inch strips, then cut the strips in the other direction to make large chunks. Add the chunks into a large vat and add the rose wine. Cover the vat and stick it in the fridge to let it chill for at least 6 hours---more if you can!Right before serving, stir in the chilled Champagne, sparkling wine, or moscato. Serve in wine glasses...and use tongs to remove individual pieces of fruit. Yum!

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