Go Back

Watermelon Sangria

Watermelon sangria made with blended watermelon juice, rosé (or white) wine, and vodka for a blush-pink party pitcher drink. Chilled for at least 2 hours, it stays juicy with watermelon cubes, citrus slices, and mint in every pour.
Print Recipe Pin Recipe
Prep Time 15 minutes
chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Watermelon base
  • 4 cup fresh watermelon cubed and seeded
Wine and spirits
  • 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 bubbles
  • 1 lime thinly sliced
  • 1 lemon thinly sliced
  • 1 cup sparkling water or club soda
  • 1 fresh mint sprigs for garnish

Equipment

  • 1 blender
  • 1 fine mesh sieve

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. Stop when no pulp is left in the sieve and the liquid looks smooth and pourable.
Mix the pitcher
  1. Combine watermelon juice, rosé wine, vodka, triple sec, and honey in a large pitcher and stir to combine. Mix until the honey is fully dissolved and the color turns uniformly blush-pink.
  2. Add remaining watermelon cubes, lime slices, and lemon slices to the pitcher. Gently fold so the fruit is evenly distributed throughout the sangria.
Chill and serve
  1. Cover and refrigerate for at least 2 hours to chill and allow flavors to meld. The sangria should look cold and slightly saturated with fruit juices.
  2. Right before serving, top with sparkling water or club soda, stir gently, and pour into ice-filled glasses garnished with fresh mint. Add the bubbles at the end so they stay lively and visible in the glass.

Notes

Pro tip: Chill the pitcher thoroughly before adding the sparkling water so the drink stays bright and not flat. Store covered in the refrigerator for up to 2 days; add bubbles after chilling for best fizz. Freezing isn’t recommended because the fruit texture and carbonation will suffer. For a lighter option, use a dry rosé with no added sweetener (or reduce honey to 1 tablespoon) to keep it less sweet.