I’ve got your weekend watermelon!
Weekend watermelon sangria, that is.
This time of year I can’t seem to get enough watermelon. After months without it, June always pulls me back in. No surprise — watermelon is bright, juicy and perfect for summer cocktails.
I’ve loved watermelon forever — even the artificial watermelon flavor from childhood. These days I prefer the real thing, and I’ll happily make every watermelon recipe I can. With so many watermelon cocktails already in my rotation, it’s a little surprising I hadn’t made a watermelon sangria until now.
When I say watermelon juice, I mean pureed and strained fresh watermelon. Melon is more than 90% water, so when you blend it and strain it you get a beautifully pink, super-refreshing juice. It’s an excellent mixer — I use it in margaritas and now in this sangria.
The finished drink is light and refreshing — delicious over ice or with a squeeze of lime. For this version we’re using rosé, which gives the sangria a delightful pale pink color and a bright, fruity backbone. It’s a millennial-pink dream and makes a perfect pitcher for warm days and gatherings.
What sets this sangria apart is a subtle kick on the rim: ancho chili powder mixed with a touch of sugar. The drink itself is not overly sweet — watermelon and rosé keep it bright and refreshing — and the ancho sugar adds just the right hint of warmth and complexity. The heat arrives as a pleasant surprise, elevating the overall flavor without overpowering it.
I considered adding jalapeño slices for more assertive heat, but ended up choosing ancho chili powder for a milder, more controllable spice. The result is a sangria that’s refreshing, fruity and just a little smoky-hot on the finish.
This pitcher-style sangria is easy to make and great for entertaining. It’s also one of those drinks you can prepare ahead, letting the fruit mingle with the wine in the fridge so the flavors meld. When it’s time to serve, rim the glasses, add ice and some of the boozy fruit, then pour the sangria over top.
Spicy Watermelon Sangria
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Ingredients
- 1 750mL bottle dry rosé
- 1 cup watermelon juice
- 1/2 cup brandy
- 1/2 cup grand marnier
- 2 cups club soda plain or flavored
- 1 1/2 cups watermelon balls
- 1 pint strawberries sliced
- 1 giant handful fresh mint
for the rim
- 2 teaspoons ancho chili powder + 1 tablespoon sugar stirred together
Instructions
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Make the watermelon juice: place 4 cups fresh watermelon cubes in a blender and puree until smooth. Strain through a fine mesh sieve or cheesecloth into a bowl or large measuring cup to remove pulp and seeds. You’ll be left with vibrant, pink watermelon juice.
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Assemble the sangria: add the watermelon balls and sliced strawberries to the bottom of a pitcher. Pour in the rosé, watermelon juice, brandy and Grand Marnier, then stir to combine. Chill for at least 30 minutes or up to a few hours to let the flavors meld. Just before serving, add club soda for a touch of fizz.
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Finish and serve: rim each glass with a lime wedge and dip into the ancho chili sugar. Add ice, spoon in some of the boozy fruit, and pour the sangria over. Garnish with fresh mint and enjoy.
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