Fresh and peeled pineapple
bootle Rose wine
cup Frozen green grape
- Preferably the night before, but at least an hour before serving prepare the watermelon and grapes and put in freezer.
- Use a melon baller or small ice cream scoop to make balls of watermelon and place in a freezer container in a single layer and freeze.
- The watermelon balls and frozen grapes will keep the sangria at a nice temperature without diluting it.
- Don’t throw away the juice left in the watermelon! Reserve it in a jar to add to the plum/orange juice.
- Slice the plums in half and remove the pit over your blender to catch the juices.
- Whirr a few times to puree. Add the orange juice and give it a whirl to combine.
- You should have about 1 cup of juice. Strain through a fine strainer (or when you’re ready to make the sangria) to remove some of the pulp. If you own a juicer, you can juice the plums.
- And for the sangria, put 6-7 watermelon balls, pineapple triangles (or cubes), and sliced kiwi into a pitcher
- Add 1/2 cup of the strained plum/orange/watermelon juice and the entire bottle of rose.
- Stir gently and refrigerate for at least an hour to let the flavors mingle. Reserve the remaining juice for another batch.
- To serve, add grape “ice” to each glass (cocktail glasses, wine glasses, or goblets depending on the mood you’re going for). Serve and enjoy!
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