Sangria is traditionally made with robust red table wine; for this chilled dessert soup, use a light, fruity red, such as a Beaujolais or a Valpolicella.
Martha Stewart Living, July/August 1995
- 3 cups 2-inch watermelon chunks (about 2 pounds with rind), seeded and rind removed
- 1/4 cup light, fruity red wine
- 1 tablespoon cranberry juice
- Juice of 1 lime (about 2 tablespoons)
- 2 tablespoons sugar
- 1 tablespoons honey
- 1/4 honeydew melon, rind and seeds removed and cut into 1/2-inch pieces (about 1 cup)
- 1/4 cantaloupe, rind and seeds removed and cut into 1/2-inch pieces (about 1 cup)
- 1 tablespoon coarsely chopped fresh mint leaves
- Place 2 cups of watermelon chunks in a medium bowl. Add wine, cranberry juice, lime juice, sugar, and honey; let stand 15 minutes.
- Cut remaining watermelon chunks into 1/2-inch pieces; set aside.
- Transfer watermelon-and-wine mixture to a food processor, and pulse until almost smooth, about 30 seconds. Return to bowl; add honeydew, cantaloupe, reserved watermelon, and mint leaves. Stir well, chill, and serve cold.
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