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Watermelon Sangria

"Nothing beats a good Sangria. Fruity, sweet, refreshing and just fun"

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. This tiwst, featured in Food and Wine uses vodka in leu of brandy for a summertime flair.

Recommended glassware: Stemless Wine Glass

Watermelon Sangria


  • 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 Simple Syrup

  • Ice

  • Rim with  Salty Watermelon


  1. In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher.

  2. Add the white wine, vodka, Cointreau and Simple Syrup. Stir and refrigerate for at least 2 hours.

  3. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls.

  4. Rim a glass by swirling lime juice around the top of your glass, then spin the rim in a bowl or plate of Salty Watermelon.

  5. Serve it up and enjoy it!


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