Sangria melon chiller
Two types of juicy melon, fresh orange juice, orange liqueur and crisp white wine make the perfect summertime sangria to share with friends.
Ingredients
Serves: 8
- 50g caster sugar
- 80ml water
- 5g fresh mint leaves, torn
- 8 sprigs fresh mint for garnish
- 1 (750ml) bottle Sauvignon Blanc, chilled
- 250ml fresh orange juice, chilled
- 120ml Triple Sec or other orange-flavoured liqueur
- 500g bite-size wedges of cantaloupe
- 500g bite-size wedges of watermelon, seeds removed as much as possible
Method
Prep:10min ›
Cook:1min ›
Extra time:30min chilling ›
Ready in:41min
- Stir together sugar, water and torn mint in a small saucepan. Bring to a simmer over low heat. Simmer 1 minute, then cool to room temperature, about 30 minutes. Strain syrup mixture through a fine sieve into a bowl, pushing on mint to extract as much liquid as possible. Discard mint leaves. Chill syrup until ready to use.
- Stir together wine, orange juice, Triple Sec and mint simple syrup in a pitcher or large bowl. Add cantaloupe and watermelon and chill at least 30 minutes and up to 4 hours.
- Pour or ladle over ice, if desired, into 8 glasses and garnish each with a mint leaf or sprig.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (3)
OMG! This is amazing! Those of you who like sangria will love it for being the perfect summetime drink - light and refreshing. For those who are not fans of sangria, this very well could be the beverage that will change your mind. My daughter and I tried this last night and are mixing up another batch tonight! Delicious! - 17 Jun 2016 (Review from Allrecipes US | Canada)
I made this for a family birthday party and it was a huge hit! I will definitely make it again. One of my sisters-in-law wants the recipe. - 12 Jun 2016 (Review from Allrecipes US | Canada)
We served it to friends and everyone asked for refills. I will make it again, but I did find that the amount of fruit was excessive in comparison to the amount of liquid. Next time I will use about half the amount of fruit. - 31 Jul 2016 (Review from Allrecipes US | Canada)