Watermelon rosé sangria
Cool down with this refreshing watermelon rosé sangria. Delicately spiced and served with raspberries and mint leaves, it’s perfect for warmer weather.
Note: + chilling time
- 1/2 watermelon, peeled
- 1 cup (250ml) Coles Orange Juice
- 1 cinnamon stick or quill
- 2 star anise
- 4 whole cloves
- 1/4 cup (55g) caster sugar
- 750ml btl chilled rosé wine
- 2 cups (500ml) chilled lemonade
- 100g raspberries
- Mint leaves, to serve
- Ice cubes, to serve
Line a baking tray with baking paper. Use a melon baller to scoop half the watermelon into balls. Place on the lined tray. Place in the freezer to chill.
Chop remaining watermelon. Place in a food processor and process until smooth. Strain through a fine sieve into a medium saucepan. Add the orange juice, cinnamon, star anise, cloves and sugar. Bring to a simmer over medium heat. Cook for 1-2 mins or until sugar dissolves. Transfer to a heatproof bowl. Place in the fridge for 1 hour to chill.
Remove the cinnamon, star anise and cloves and discard. Pour into a large jug. Add the wine, lemonade, raspberries, mint, ice cubes and watermelon balls to serve.
Swap me For a mocktail version, swap the rosé for 3 cups (750ml) sugar-free creaming soda or sparkling mineral water.