Summer Melon Rosé Sangria

Cooking Light
Summer Melon Rosé Sangria Recipe

Photo: Robbie Caponetto; Styling: Claire Spollen

For a playful presentation, use a melon baller to scoop the fruit into bobbing orbs.

Serves 10 (serving size: 1 cup)


+ Add To Shopping List
1 (750-milliliter) bottle dry rosé
1/2 cup elderflower liqueur (such as St. Germain)
2 mint sprigs, divided
1 1/2 cups (1-inch) cubed cantaloupe, divided
1 1/2 cups (1-inch) cubed honeydew melon, divided
1 1/4 cups (1-inch) cubed baby seedless watermelon, divided
1 1/2 cups chilled club soda


Hands-on: 10 Minutes
Total: 8 Hours, 10 Minutes

1. Combine rosé, liqueur, 1 mint sprig, and 1 cup each melon in a pitcher. Cover; chill at least 8 hours.

2. Place remaining melon in a single layer in a small baking dish; cover and freeze.

3. Remove mint sprig from pitcher, and discard. Stir remaining mint sprig, frozen melon, and club soda into sangria just before serving.

Created date

June 2015

Nutritional Information

Calories 126
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 13 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 17 mg
Calcium 8 mg