Rose Sangria with Melon

Thanks to a medley of fruit, this cocktail got a lot more delicious.

  • Servings: 6

Photography: Sivan Lewin

Source: Martha Stewart Living, June 2004


  • 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


  1. 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.

Cook's Notes

Chanterais melons, also called Cavaillon, are a delicious alternative to regular cantaloupes. Look for Chanterais at farmers' markets and gourmet stores.


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