Monday, July 14, 2014

Melon Mint Sangria

This? Is the summer of Sangria.

It seems like every summer I get focused on a particular food item. Having the time to really work out the kinks, developing flavors, and perfecting the recipe, always works best during the lazy days of summer.  It doesn't hurt that we eat most meals outdoors, have friends over for bbq's, and have access to some really great local ingredients. It's how I perfected my ribs, garlic shrimp, and summer salads. And now, it's coming up with the perfect summer drink. 

I got started on the Fourth of July, wanting to have a fun fruity drink for our annual BBQ...and really, putting together the fruit, liquor, wine, and method was fun.  So fun, that I've now done two other versions, and have a few more percolating around in my brain. 

This particular version however? Might leave them all in the dust. It's that good. However, to quote Levar Burton (as it's also the summer of Reading Rainbow), you don't have to take my word for it. Try it. I guarantee it won't be the only time you do!


1/2 mini watermelon, balled
1/2 french baby melon, balled
1/2 ogen melon, melon
1/2 sugar cube melon, balled
2 limes, thinly sliced
2 TBSP honey
1/4 cup Remy Martin
1 1/2 bottles of Savignion Blanc
1 can of sprite
Handful of fresh mint


Using a melon baller, remove seeds, and ball the flesh of each 1/2 melon. Place half of the melon balls in a large pitcher, and half in a Tupperware container. Place the Tupperware in the freezer. Add lime slices, Remy Martin, and honey to the pitcher. Stir. Pour in wine and mix to combine. Refrigerate for at least 6 hours.

To serve, place 4-6 frozen melon balls in the bottom of a glass, add 3-4 fresh mint leaves, and fill the glass 1/4 way with sprite. Add 2 lime slices, and 6 melon balls from the pitcher to glass. Pour wine to fill, and serve.

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