I’ve got your weekend watermelon!
Weekend watermelon sangria, that is.
I know, I know, this time of year it’s like I just can’t STOP with watermelon. Maybe it’s the nine-ish month drought without it that gets me hooked in June?
But at least I haven’t bored you with watermelon pizza this year. Yet.
The fact is that I’ve loved watermelon like a freak ever since I was a kid – and I’m even talking about artificial watermelon flavor! You know, like the watermelon bubble gum you’d chew in 1996? Yep, I was all over that.
While I’m not going to buy it now because I’m old and convinced my teeth will fall out, I am still going to make all the watermelon things. And with as many watermelon cocktails I’ve made in the past? I’ve never made watermelon sangria!
That’s nuts. Because every week I’m shoving a new version of sangria in your face. And while I’ve had some melon balls in certain sangrias (boozy fruit is where its at), I’ve never made actual watermelon sangria with watermelon juice.
And by watermelon juice, I just mean pureed and strained watermelon. Melon is so packed with water that once it’s blender and strained? You get the most delicious (and gorgeously pink!) juice from the watermelon. It’s my favorite mix for a margarita. The best combination, truly.
It’s light and refreshing in summer too. Try it alone over ice. Or with lime!
Back to our spicy sangria though.
We’re adding rosé. YEP. So really, it’s the millennial pink dream!
Makes me so super happy.
Right now I’m sure you’re curious as to just what it is that makes this sangria DIFFERENT.
I mean, honestly – not a ton. It’s watermelon. There is wine… and brandy… and fruit! It’s freaking delicious though.
What really takes it over the top though is the ancho chile sugar on the rim. It’s just spicy enough. Because the sangria isn’t overly sweet, thank goodness. There’s a hint of sweetness – but an overwhelmingly refreshing taste.
And then BOOM! Some heat.
I alllllmost threw some jalapeño slices in here but the fear of sneaky jalapeño seeds in my throat made me want to cry, so ancho chili powder it is. A more controllable heat in our drink. I’m into it!
We’re getting to the point though where I want to make ALL my cocktails every week. There’s only so much summer sun and I have an endless stream of fun adult beverages to share.
Good problem to have though.
Spicy Watermelon Sangria
- 1 (750mL) bottle dry rosé
- 1 cup watermelon juice
- 1/2 cup brandy
- 1/2 cup grand marnier
- 2 cups club soda, plain or whatever flavor you’d like
- 1 1/2 cups of watermelon balls
- 1 pint of strawberries, sliced
- 1 giant handful fresh mint
for the rim
- 2 teaspoons ancho chili powder + 1 tablespoon sugar, stirred together
To make the watermelon juice, take 4 cups fresh watermelon cubes and place them in the blender. Blend until they are pureed totally then strain the mixture over a glass. Now you have watermelon juice!
Add all of your fruit to the bottom of a pitcher. Pour your wine, watermelon juice, brandy, grand marnier and club soda over top and stir. This tastes great when it sits in the fridge and “marinates” for a bit. To serve, rim a glass with a lime wedge and dip it in the ancho chili sugar. Add ice and some of the boozy fruit and pour the sangria over top.
All images and text © .
That strawberry raft is where I’m going to float all day.
Read Automatic By TracePress.com Company
if this Post need Change Tell Us!