This weekend is Memorial Day in the United States and many of us will be going to parties where food and beverages will be in abundance. These parties are often in the afternoon and we expect hot days ahead. What better treat to bring to a party than a pitcher or two of lovely sangria. This recipe, from Mittie Hellmich’s Sangria, is the perfect beverage to tote along this weekend.
This melon sangria smoothly lets the melon flavor float on top of the white wine base. Prepare this sangria at least two hours before serving, so that this lovely mélange of flavors can rise to the occasion.
Summer Melon Sangria
Yield: serve 4 to 6 persons.
1 cup seeded and cubed watermelon
1 cup seeded and cubed honeydew melon
1 cup seeded and cubed cantaloupe
2 lemon slices
1 lime slice
1 ounce Grand Marnier
2 ounces Midori
750 ml bottle dry white wine, ideally a Spanish White Rioja
12 ounces chilled club soda
3 cups of ice cubes
In a large (at least 2 quart) glass pitcher, mix together the melon cubes and the lemon and lime slices. Add the Grand Marnier and Midori, and stir to combine. Slowly pour in the wine, stirring gently. Refrigerate for at least 2 hours or as long as overnight.
When ready to serve, add the club soda and stir gently with a long-handled wooden spoon. Fill highball or wine glass with ice cubes and slowly pour the sangria over the ice, allowing the melon cubes and citrus slices to fall into the glasses.
Source: Sangria by Mittie Hellmich