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Watermelon Sangria

Watermelon sangria made as a chilled rosé pitcher drink with blended watermelon juice for a naturally blush base. Juicy watermelon cubes, citrus slices, and mint float throughout while the mix chills for at least 2 hours.
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Prep Time 15 minutes
chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Watermelon
  • 4 cup fresh watermelon cubed and seeded; reserve 2 cups for blending
Wine base
  • 1 bottle (750 ml) dry rosé or white wine
  • 0.5 cup watermelon vodka or plain vodka
  • 0.25 cup triple sec
  • 2 tbsp honey or simple syrup
Citrus and carbonation
  • 1 lime thinly sliced
  • 1 lemon thinly sliced
  • 1 cup sparkling water or club soda for topping right before serving
Garnish
  • 1 fresh mint sprigs for garnish

Method
 

Make the watermelon juice
  1. Blend 2 cups of watermelon cubes until smooth, then strain through a fine mesh sieve to get 1 cup of fresh watermelon juice.
  2. Set the strained watermelon juice aside while you prepare the pitcher.
Build the sangria base
  1. Combine watermelon juice, rosé wine, vodka, triple sec, and honey in a large pitcher and stir to combine.
  2. Add remaining watermelon cubes, lime slices, and lemon slices to the pitcher.
Chill and serve
  1. Cover and refrigerate for at least 2 hours to chill and allow flavors to meld.
  2. Right before serving, top with sparkling water, stir gently, and pour into ice-filled glasses garnished with fresh mint.

Notes

For the clearest rose-tinted look, strain the blended watermelon thoroughly and keep the citrus slices submerged during the chill. Refrigerate covered up to 2 days (add sparkling water only right before serving); freezing isn’t recommended for the best texture. For a lighter option, swap watermelon vodka for plain vodka and use dry rosé plus sparkling water to keep the flavor bright with less sweetness.