Ah, summertime and the livin’ is, well, I’ve been working too hard, but let’s just say, “EASY”! I’m obsessed with watermelon, a fruit I did not enjoy until I was 35 and pregnant with my first angel. But boy, did I make up for it – the gorgeous, sunset-colored flesh, the grainy, cold texture, the beautiful greens of the rind. When it’s hitting 100 degrees here in Virginia, I love to sprinkle a slice with salt and sit on the deck with the juice literally dripping down my chin.
Tonight, now that the storms have passed through, is the perfect night for a watermelon sangria. I garnish mine mojito-style, with lime and mint, but you can also spark up the rim with a slice of starfruit, peach or pineapple. It’s an “anything goes” kind of recipe. I also serve mine in Mason jars – natch, but you can use a wine glass or tumbler. Make it your own! Recipe adapted from Food & Wine.
2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound if using as garnish
1 bottle dry white wine – I used Pinot Gris and Pinot Grigio
6 ounces vodka – I used Ketel One
4 ounces Cointreau or other triple sec
4 ounces Simple Syrup (can be made or bought at Trader Joe’s)
- In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher.
- Add the white wine, vodka, Cointreau and Simple Syrup. Stir and refrigerate for at least 2 hours.
- Stir again, then pour the sangria into ice-filled glasses and garnish with the skewered watermelon balls or anything I’ve mentioned above.