Green Melon Mint Sangria Recipes
SANGRIA MELON CHILLER
Juicy melon and crisp white wine make for the perfect cooler to sip during the summer.
Provided by SandyG
Categories Drinks Recipes Sangria Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Stir together sugar, water, and torn mint in a small saucepan. Bring to a simmer over low heat. Simmer 1 minute, then cool to room temperature, about 30 minutes. Strain syrup mixture through a fine-mesh sieve into a bowl, pushing on mint to extract as much liquid as possible. Discard mint leaves. Chill syrup until ready to use.
- Stir together wine, orange juice, Triple Sec, and mint simple syrup in a pitcher or large bowl. Add cantaloupe and watermelon and chill at least 30 minutes and up to 4 hours.
- Pour or ladle over ice, if desired, into 8 glasses and garnish each with a mint leaf or sprig.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 26.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 17.3 mg, Sugar 22.8 g
CUCUMBER, MELON AND MINT SANGRIA
Light and refreshing, this Cucumber, Melon and Mint Sangria is perfect for an outdoor summer gathering.
Provided by Kim Galeaz
Categories Drinks
Time 3h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large pitcher, bowl or container, stir lime juice and sugar until sugar is thoroughly dissolved.. Add all melon balls, lime and cucumber slices, mint and basil, and lightly stir. Add wine and club soda and lightly stir.. Cover tightly, and refrigerate for at least 3 hours and up to 24 hours to blend flavors.. Garnish individual glasses of sangria when serving.
Nutrition Facts :
MELON-MINT SANGRIA
Melon and mint are a natural pairing in this bright and summery Spanish sip that will take the edge off those hot nights.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 186 g
GREEN MELON-MINT SANGRIA
Melon liqueur adds flavor and also a festive bright green color to this spring sangria, teeming with tart apples, other green fruits and mint leaves. An obvious choice to serve at your next St. Patrick's Day party, this sangria would also work well in summer for a barbecue or pool party.
Provided by Food Network Kitchen
Categories beverage
Time 4h20m
Yield 8 to 10 servings (10 cups)
Number Of Ingredients 7
Steps:
- Stir together the wine, soda water and liqueur in a 3-quart pitcher. Add the mint, apples, kiwis and melon, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
- To serve, fill 8 to 10 glasses halfway with ice, then pour the sangria and fruit into each glass.
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4.8/5 (175)Total Time 30 minsCategory Cocktails, Drinks
- Place the melon balls in a large pitcher, add the honey (2 tablespoons to start), lime juice, and ¼ cup of grappa. Mix gently and let rest in fridge for 1-2 hours or until 1 hour before serving.
- Add the moscato wine, mix gently, taste and add more honey or grappa if desired. Keep in mind that you will top it off with sparkling water right before serving, so it’s okay if it’s on the sweeter/stronger side. Refrigerate for another hour.
- Right before serving, add ice (or frozen melon balls as ice cubes), lime slices and mint leaves to garnish, and top off with sparkling water. You can prepare the final mix in the pitcher or serve it directly into glasses with melon ice cubes and top off each glass with the sparkling water.
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- In a small, heat-proof jar or bowl, stir together the sugar and boiling water to dissolve the sugar.
- In a large vessel, such as a 2-quart mason jar, pitcher, or punch bowl, combine the cucumber, melon, grapes, lime slices, lime juice, mint, and basil. Pour in the Vinho Verde, rum, and simple syrup. Stir gently to combine, then cover and chill for at least 30 minutes or up to several hours.
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