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.

Reviews Add a comment

  • jennylove
    3 JUN, 2013
    Delish - especially on a SUPER HOT day! Made several batches. Used 1 btl Wine to 1/2 liter Lemon-Lime Soda. Light & fruity sauv blanc was best. For more intensely flavored sauv blancs, added a splash of Midori melon liquor (Malibu coconut rum wd prob work well too). Use of herbs ranged from one to several sprigs (Pineapple Mint, Lemon Verbena & Pineapple Sage great additions/substitutes to Spearmint). Best served well-chilled straight-up, fast melting ice diluted the flavor considerably.