Bottoms Up :: Watermelon Sangria

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Every year, I always seem to end up with one signature drink of summer that I master and then make for just about every party of the season. It usually has a few defining qualities: a propensity to be made in large batches, requires only a handful of easy-to-find ingredients, and at least a little fruitiness. This summer, watermelon sangria is my jam. I’ve long known that sangria (of any kind) is the go-to drink for savvy hostesses everywhere: mix up a huge batch the night before, then chill it and forget it while the fruit infuses everything with sweetness and flavor that gets even more delicious the longer it soaks. In this version, I found a way to use up all the watermelon that I can’t resist buying when it’s ripe at the farmer’s market. Keep reading for the recipe…

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Watermelon Sangria

*serves 8

Ingredients:

• 2 bottles rosé
• 1/2 seedless watermelon cut into 2″ chunks with skin still attached
• 1 bunch fresh mint
• 1 bottle moscato d’asti
• agave syrup, to taste
• for serving: watermelon balls and fresh mint sprigs

Instructions:

1. Combine rosé, chunks of watermelon, and fresh mint in a large pitcher or punch bowl. Refrigerate for at least 4 hours (even better overnight!)
2. Chill glasses in the freezer. Spread watermelon balls into an even layer on a plate freeze. (These will be your “ice cubes.”)
3. Just before serving, add 1 bottle moscato d’asti and a big squeeze of agave. Stir everything together.
4. Remove chilled glasses from the freezer, add a couple balls of frozen watermelon and mint sprigs to each glass, and pour sangria over.