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

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 2 cups of watermelon chunks in a medium bowl. Add wine, cranberry juice, lime juice, sugar, and honey; let stand 15 minutes.

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  • 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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