Best Melon Rose Sangria Recipes

Rose Sangria with Melon image

Provided by Martha Stewart

Number Of Ingredients 6

1 bottle (750 ml) French dry rose wine, such as Tavel or Bandol
6 tablespoons creme de cassis (black-currant liqueur)
1 Chanterais melon or 1/2 large cantaloupe, cut into chunks
1 peach or nectarine, pitted and cut into 8 wedges
1/2 pint blackberries or raspberries
1 bottle (750 ml) sparkling water

Steps:

Stir together all the ingredients except sparkling water in a large pitcher. Refrigerate at least 1 hour or until ready to serve, up to 3 hours. Stir in the sparkling water, and serve over ice.

Rose Sangria with Citrus and Melon image

Provided by Martha Stewart

Number Of Ingredients 8

3 cups rose wine (about one 750mL bottle)
1 1/2 cups fresh pink grapefruit juice (from 2 pink grapefruits), strained
3 ounces Cointreau or triple sec
3 ounces brandy or gold tequila
1 small lemon, cut into 1/2-inch cubes
1 orange, cut into small, thin wedges
4 pounds cantaloupe or honeydew melon, seeded and cut into small wedges
3/4 cup natural lemon-lime soda, such as R. W. Knudsen's

Steps:

Stir together wine, grapefruit juice, Cointreau, and brandy in a large pitcher. Stir in fruit. Refrigerate at least 1 hour (up to 8 hours). Stir in soda. Serve over ice.

Melon-Rose Sangria image

Provided by Food Network

Categories beverage

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

1 bottle sparkling rose wine, chilled
1/4 cup orange-flavored liqueur
1 cup cantaloupe syrup, recipe below
2 cups sliced cantaloupe melon
2 cups sliced honeydew melon
1/2 cup water
1 small cantaloupe
2 cups simple syrup (equal parts sugar and water, cooked until sugar is dissolved, then cooled)
1 teaspoons vanilla extract

Steps:

In a large pitcher combine the rose, orange-flavored liqueur, cantaloupe syrup, cantaloupe, and honeydew melon. Stir in the water. Pour into serving glasses and enjoy.
To make Cantaloupe Syrup:
Seed and peel the cantaloupe and then cut the melon into chunks. Transfer to a blender and process with the simple syrup until smooth. Pour in the vanilla extract and mix to combine. Store the mixture in the refrigerator until ready to use, up to 3 days.