Food & Cooking Recipes Drink Recipes Melon-Mint Sangria 3.1 (81) 1 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 March 18, 2020 Print Rate It Share Share Tweet Pin Email Servings: 8 Melon and mint are a natural pairing in this bright and summery Spanish sip that will take the edge off those hot nights. Ingredients ½ 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 Directions 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. Rate it Print