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. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.