Food & Cooking Recipes Drink Recipes Rose Sangria with Melon Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 6, 2019 Print Rate It Share Share Tweet Pin Email Photo: Sivan Lewin Servings: 6 Thanks to a medley of fruit, this cocktail got a lot more delicious. Ingredients 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 ½ large cantaloupe, cut into chunks 1 peach or nectarine, pitted and cut into 8 wedges ½ pint blackberries or raspberries 1 bottle (750 ml) sparkling water Directions 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. Rate it Print