Summer Melon Rosé Sangria
Photo: Robbie Caponetto; Styling: Claire Spollen
For a playful presentation, use a melon baller to scoop the fruit into bobbing orbs.
How to Make It
Step 1
Combine rosé, liqueur, 1 mint sprig, and 1 cup each melon in a pitcher. Cover; chill at least 8 hours.
Step 2
Place remaining melon in a single layer in a small baking dish; cover and freeze.
Step 3
Remove mint sprig from pitcher, and discard. Stir remaining mint sprig, frozen melon, and club soda into sangria just before serving.
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