White Melon Sangria Food

WHITE MELON SANGRIA

Steps:

• Stir melon and sugar together in a large pitcher. Let stand for 15 to 30 minutes to draw out the juices.
• Just before serving, stir wine, brandy, Triple Sec (or other orange liqueur) and sparkling water (or club soda) into the pitcher.
• Add ice cubes to 6 glasses.
• Fill the glasses with sangria, spooning some of the fruit into each glass.
• Garnish each drink with a slice of lime (or starfruit) and a sprig of mint.
• MAKE AHEAD TIP: prepare through Step 1, cover and refrigerate for up to 1 day. Finish with Step 2 just before serving.

GREEN MELON-MINT SANGRIA

Steps:

• Stir together the wine, soda water and liqueur in a 3-quart pitcher. Add the mint, apples, kiwis and melon, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
• To serve, fill 8 to 10 glasses halfway with ice, then pour the sangria and fruit into each glass.

WHITE SANGRIA

Steps:

• Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher. Cover with 1 bottle of Rioja wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.

WATERMELON SANGRIA

Steps:

• Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher. Pour the wine, vodka, triple sec, and simple syrup into the pitcher. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the sangria. Chill for 4 hours before serving.

ROSY PEACH & RIPE MELON SANGRIA

Steps:

• 1. Place all the fruit in a large pitcher. Pour in wine, juice and Cointreau. Let rest at room temperature for 1 to 2 hours to blend flavors.
• 2. Before serving, add the sparkling water. Serve in wine glasses over ice and garnish with mint.

SUMMER MELON SANGRIA

Steps:

• Combine all ingredients in a pitcher, and stir, crushing some of the fruit with a spoon.
• Cover, and refrigerate for at least 12 hours or overnight to let the flavors marry before serving.
• Use within 4 days of making (like this would be a problem!).
• Serve over ice, including some of the fruit.

SANGRIA MELON CHILLER

Steps:

• Stir together sugar, water, and torn mint in a small saucepan. Bring to a simmer over low heat. Simmer 1 minute, then cool to room temperature, about 30 minutes. Strain syrup mixture through a fine-mesh sieve into a bowl, pushing on mint to extract as much liquid as possible. Discard mint leaves. Chill syrup until ready to use.
• Stir together wine, orange juice, Triple Sec, and mint simple syrup in a pitcher or large bowl. Add cantaloupe and watermelon and chill at least 30 minutes and up to 4 hours.
• Pour or ladle over ice, if desired, into 8 glasses and garnish each with a mint leaf or sprig.

MELON-MINT SANGRIA

Steps:

• With a large melon baller, scoop flesh from honeydew melon into a pitcher or large bowl. Add watermelon, cantaloupe, mint leaves, and white wine. Stir to combine and refrigerate 1 hour (or up to overnight). To serve, add ginger ale and ice.