I’m “borrowing” this recipe from my friend Michelle over at The Lucky Penny Blog. This sangria looked so amazing to me that I went on the hunt for watermelon in March (not an easy task) and visited three grocery stores before I found one. And yes, it was SO worth it! And now I’m dreaming about summertime as I sip sangria from the couch watching it downpour from my window in Seattle…
Watermelon Ginger Basil Sangria
- 1 bottle of dry rosé
- 1 1/4 cup watermelon juice about half a small watermelon
- 1 cup chopped watermelon cubes
- 1 cup soda water
- 2 oz triple sec (2 shots)
- 1 tsp freshly grated ginger
- 12 basil leaves
Start by juicing the watermelon until you have 1 1/4 cup. If you have a juicer, that works perfectly! Otherwise, you can use a high-powered blender or food processor.
Tip: You'll want to extract the seeds first. If using a blender, run the juice through either a juice / nut milk bag, cheese cloth, or fine mesh sieve to get rid of some of the pulp. Measure out 1 1/4 cups watermelon juice and save the rest for later... maybe a spin on these vodka cocktails?
In a large pitcher combine the bottle of rosé, 1 1/4 cup watermelon juice, 1 cup soda water, 2 ounces triple sec, and 1 teaspoon freshly grated ginger.
Chop half the basil leaves and add to the mixture. Add watermelon cubes and stir. Refrigerate and allow to chill for a bit before serving.