Fresh berries and watermelon give a summer-inspired twist to this rosé sangria that's made ahead and chilled for an easy party staple.
Ingredients
- strawberries: 1 pound (fresh)
- seedless watermelon: 1 pound
- raspberries: 1 pack (12 ounce pack, fresh)
- rose wine: 2 bottles (750 milliliter bottles)
- white vermouth: 0.75 cup
- honey: 0.25 cup
- sprig fresh basil leaves: 1 piece
- chilled cucumber-flavored sparkling water: 3 cans (12 fluid ounce cans, to taste)
Metric Conversion
Stages of cooking
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Cut strawberries in half and watermelon into chunks, or use a melon baller.
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Combine strawberries, watermelon, and raspberries in a large bowl. Pour rosé, vermouth, and honey into a large pitcher and stir until honey dissolves. Add 1/2 of the fruit and basil. Place pitcher and remaining fruit in a refrigerator for at least 6 hours.
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Scoop a large spoonful of cold fruit into the bottom of glasses; add sangria and sparkling cucumber water to taste.
