This photo looks absolutely refreshing. As I have noted before watermelon is one of my all time favorite summer treats. It is cool, crisp and flavorful. I found this recipe via pinterest, of course, I have yet to make it but would love to hear a review from any of you that give it a try. I have gotten a few comments from folks requesting low calorie sangria options. This of course is not a sangria but a lovely summer drink that is what I call- sangria inspired.
3 cups cubed chilled watermelon
1 cup coconut water
squeeze of fresh lime
Ice if needed
Sprig of mint
Put all ingredients in blender. Blend until smooth.
Makes two servings.
90 calories per serving.
This recipe comes from the world of pinterest. When I first joined pinterest I started a board dedicated to The Sangria Diaries where I pin and post sangria and other delicious drink recipes and photos. You can find it here.
This recipe sounds absolutely perfect for summer- the flavors of mint & melon sure are refreshing! This will definitely be the next sangria I make for a get together.
1 ½ cups diced watermelon
1 ½ cups diced cantaloupe
1 ½ cups diced honeydew melon
2 cups ice
10 mint leaves
Juice from ¼ lime
2 bottles spumonte or other sparkling wine
Pour all of the diced melons in a large glass pitcher. Top with ice.
Gently muddle mint leaves with the lemon juice. Add to pitcher.
Pour wine last into the glass and stir with a wooden spoon.
*Editors Note: To make things simple I might opt out of the cantaloupe and honeydew and stick with strictly watermelon. Try it out- salud!
I love, love, love watermelon. While at the grocery store last week my boyfriend noticed mini watermelons and told me that I should get one, cut it in half and soak it in wine to make a new sangria recipe. With him as inspiration I bring you today’s post.
Get yourself a watermelon, poke it a bunch of times with a fork and then poor your drink of choice over the top, let it hang out in the fridge for a few hours, soak in and get nice and cold, then divide it up into a few cups for serving. Or if you are really bold you can eat it by the spoonful right from the rind.
photos via flickr