We got this recipe from a mixology class at the Sanctuary Spa and Resort in Phoenix. The class itself was a little weird, but this sangria is amazing and we make it all the time. I’m not usually a sweet drink kind of girl, but this drink is perfect for any outdoor party or just a hot day by the pool.
- 1/2 summer melon (cantaloupe, honeydew, watermelon, etc.)
- 1 cucumber
- 1 lime
- 12-15 mint leaves
- 1/4 cup lime juice
- 1 tbsp honey
- 1 bottle of crisp white wine
- 750 mL soda water OR 1 bottle of Prosecco / Sparking white wine
For this recipe, make sure you choose a container large enough to hold at least 3 liters of liquid. We use a gallon pourer from the grocery store.
- Thinly slice the cucumber, melon, and lime and add them to the container.
- Add the mint leaves.
- Dissolve the 1 tbsp of honey into the 1/4 cup of lime juice, then pour it over the fruit mixture.
- Add the bottle of crisp white wine and stir well.
- Sit mixture in refrigerator for AT LEAST two hours. The liquid will sweeten and change in taste during this time.
- Just before serving, add the soda water or Prosecco. As a good rule of thumb, wait as long as you can before adding this. The drink should still be effervescent when you serve it.
- Serve! Enjoy!
- Of all the summer melons we’ve tried, honeydew is my favorite.
- I prefer adding the Prosecco to the soda water; I think the flavor is better that way. Just bear in mind that the ABV of this delicious drink will hover around 15% if you do this, so on a hot day your guests are likely to get pretty drunk pretty quickly.
- We’ve tried adding lots of “additions” to this recipe: pomegranate seeds, orange slices, blood orange slices, etc. Just add whatever you’re thinking of when you first add the other fruit. By far and away the best addition were the pom seeds, but the blood orange slices did add a really nice color to the drink.