Watermelon Sangria

03bWatermelonSangriabfLOSo, yeh, it’s the middle of September and folk are back to school and the days are definitely gettin’ shorter, but… most days are still nicely warm, and the time is right for a tall, refreshing glass of watermelon sangria – made with watermelon (obvs), a bottle of sweet red wine, a few ounces of orangello (or, to taste), and a couple of tablespoons of freshly squeezed lime juice.

I like mine over ice, but you could just serve it ice cold, or mebbe turned into a frosty with ice in the blender.

•6 cups chopped watermelon
•1 bottle Summer Red wine*
•3 oz orangello (or vodka or rum)
•2 tbsp fresh lime juice

02aWinebfLO*We came across this Barefoot wine while on vacation, and I love the very slight sparkle and sweetness it adds to the sangria, but go ahead and try your own fave summer rosé wine if you like.

Purée the watermelon in a blender until smooth, then strain through a fine meshed sieve. Press on the pulp to push out as much juice as possible, then discard the pulp.

Add the juice to a pitcher along with the wine, the orangello, and lime juice and stir to blend.

03aWatermelonSangriabfLOSet aside to rest for a half hour or so then, skim the foam off the top and discard before straining the remaining sangria again through a fine meshed sieve. Pop into the fridge until nicely chilled.

Full disclosure: I did not skim the foam or do the second straining, and my sangria was, well, pulpy, but still mighty tasty.

If you are looking for a pretty, clear sangria – especially for a crowd – I would go ahead and do the skimming and second straining, but would also double or triple the recipe so there’s more than enough to share. I would also probably add assorted frozen sliced fruit to the pitcher at the end to keep the sangria cool, and for prettiness’ sake.

Either way, tho’ – one fine sangria.

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