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Summer Melon Rosé Sangria

Photo: Robbie Caponetto; Styling: Claire Spollen

Hands-on time 10 mins
Total time 8 hrs, 10 mins
Yield

Serves 10 (serving size: 1 cup)

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.