New This Month

Melon-Mint Sangria

Melon and mint are a natural pairing in this bright and summery sangria that will take the edge off those hot nights.

  • Servings: 8

Source: Everyday Food, July/August 2011


  • 1/2 honeydew melon
  • 1 pound seedless watermelon, peeled and cut into 1-inch pieces
  • 1 pound cantaloupe, peeled, seeded, and thinly sliced
  • 1 cup fresh mint leaves
  • 1 bottle (750 ml) dry white wine, such as Sauvignon Blanc
  • 1 liter chilled ginger ale
  • Ice


  1. With a large melon baller, scoop flesh from honeydew melon into a pitcher or large bowl. Add watermelon, cantaloupe, mint leaves, and white wine. Stir to combine and refrigerate 1 hour (or up to overnight). To serve, add ginger ale and ice.


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