Recipe: Summertime Watermelon Sangria

At the end of July we had a BBQ to celebrate John’s 30th birthday. On a whim I bought a huge watermelon to serve up at the party. After I had scooped out the watermelon and artfully arranged the wedges back inside of it, I still had a bunch of leftover watermelon and watermelon juice. Totally opposed to throwing any of it away, I brainstormed what I could make with it. Watermelon sangria sprang to mind immediately and this recipe was born!

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Domestocrat’s Summertime Watermelon Sangria
For the simple syrup:
1 cup water
1 cup sugar
2 cups watermelon (my 2 cups was made up of odds, ends, and leftover juice)

For the sangria:
2 cups simple syrup
2 cups watermelon juice/watermelon puree (about 3 cups of watermelon chunks)
4 cups white wine
2 nectarines, sliced into wedges
1 cup blueberries

The first step is to make the watermelon infused simple syrup. Combine the water, sugar, and watermelon in a small pot over medium heat. Simmer until the sugar has completely dissolved, the watermelon has broken down completely, and the mixture has a syrupy consistency (about 20-25 minutes). You can see how my watermelon went from bright and pink to pulpy and orangey.

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Strain the syrup to remove any remaining watermelon pieces. Set the watermelon infused simple syrup aside to cool.

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Next, on to the watermelon juice/puree. I knew I wanted to get as much watermelon flavor into this drink as possible which meant using the remaining watermelon chunks in puree/juice form. I don’t have a juicer (despite wanting one) so my method was to puree the watermelon in my food processor and strain it. It seems like a lot of work but it wasn’t bad. You could puree/strain or juice the watermelon, either method works just fine.

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Can you believe the beautiful color of this watermelon? It just screams summertime to me.

Straining the watermelon puree is simple – all you need is a strainer and big bowl.

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Pour the puree into the strainer over a bowl and press down on the pulp with the back of a spoon to squeeze out all of the juice. You can save this pulp if you like! It’s delicious cold, could be frozen into ice cubes, or given to a wee one since it’s basically baby food.

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Three cups of watermelon chunks should yield about two cups of juice.

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Now it’s time to make the sangria!

In a large pitcher or carafe, add the nectarines, blueberries, watermelon juice, and cooled simple syrup. Stir to combine.

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Pour chilled white wine over it and give it a good stir.

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I highly recommend taste testing the batch before serving it. That way you can adjust to your own preferences. My version tasted more sweet/watermelony than it did boozey (John said “ooooh, that’s good”).

You can serve this sangria immediately or leave it in the fridge for a while. This recipe is a total make ahead and only gets better with time. Serve in a cute wine glass, garnish with some of the fruit, and enjoy! Cheers!

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About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
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8 Responses to Recipe: Summertime Watermelon Sangria

  1. christine says:

    Looks delicious and oh-so-refreshing!

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  3. That looks delicious! Always a fan of homemade sangria, and this is such a great recipe to spice the usual one up. =)

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