Sunday, July 10, 2011

Watermelon Sangria

There are a few things I love about summer. Flip flops, warm summer nights, and pitchers of sangria happen to be on the top of my list. My go-to sangria is a White Peach Sangria that I've adapted from my friend Katy but wanted to try a new recipe to mix it up so when I spotted Watermelon Sangria on a Pintrest page, I knew I had to give it a whirl.

As with any recipes, I made it as is at first. The good thing about cocktails is that you can always add to the cocktail to tweak the recipe to how you'd like it. Following the original recipes as is, the sangria was more tart than smooth. If you're someone who likes that, then follow the recipe verbatim. I, however, like my booze to go down smooth and taste like you're drinking juice ;)

I decided to add a touch more watermelon schnapps than required in the original as well as a bit of simple syrup to sweeten it up. The addition of the extra schnapps and simple syrup really sweetened this up, but not to the point of being overly sweet. The result was a fruity, cool, and super summery cocktail that was enjoyed by everyone at the party I brought it to. In fact, as I was taking my pitcher and leaving, one party go-er requested that I go home and whip up another batch and bring it back. Yeah. It's THAT good. Enjoy :)

Watermelon Sangria
(adapted from The Party Dress)

1.5 L dry white wine (I used pinot grigio)
2 cups watermelon schnapps
1 cup white cranberry juice
4 cups freshly scooped watermelon balls
2 limes, cut into half-wheels
1 cup simple syrup (recipe below)

Combine all of the ingredients in a large ceramic or glass container and stir well. Cover and refrigerate for at least 4 hours. Serve over ice.

Simple Syrup

1 cup tap water
1 cup sugar

Bring the water to a boil. Once boiling, stir in the cup of sugar and reduce heat to low.
Continue stirring until the sugar is dissolved.
Let the syrup cool to room temperature, then pour into a clean glass jar and store in the refrigerator.

1 comment:

  1. This sounds awesome! My mom is coming to visit this week and I'm totally trying this recipe out while she's here.