Rosy Peach Ripe Melon Sangria Recipes

SANGRIA MELON CHILLER

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.

PEACH ROSé SANGRIA

Steps:

• In a pitcher, combine all fruit. Top with rosé and liqueur and stir to combine.
• Place in the fridge for 4 hours or more to let the flavors blend. together.
• When ready to serve, fill glasses with ice and fill each glass 3/4 full with sangria. Top with sparkling beverage of choice. Garnish with mint leaves and serve immediately. Enjoy responsibly!

MELON-ROSE SANGRIA

Steps:

• In a large pitcher combine the rose, orange-flavored liqueur, cantaloupe syrup, cantaloupe, and honeydew melon. Stir in the water. Pour into serving glasses and enjoy.
• To make Cantaloupe Syrup:
• Seed and peel the cantaloupe and then cut the melon into chunks. Transfer to a blender and process with the simple syrup until smooth. Pour in the vanilla extract and mix to combine. Store the mixture in the refrigerator until ready to use, up to 3 days.

PEACH SANGRIA ROSA

Steps:

• Stir together peach syrup, peaches, and sugar; let sit at room temperature for one hour.
• Pour peaches into large, one-gallon pitcher and stir in the wine. Add ice to glasses and fill about 3/4 full of sangria. Top with the lemon-lime soda. Enjoy!

PEACH ROSE SANGRIA

Steps:

• A cutting board
• A paring knife (or other sharp small knife)
• A pitcher
• A corkscrew or wine opener
• A measuring cup (for liquids)
• A measuring cup (for sugar)
• A wooden spoon (for stirring)
• Plastic wrap or a lid for the pitcher
• Peel off the skin of the peaches with the small sharp knife and cutting board.
• Cut the peaches into slices with the knife. First make a cut into the peach from top to bottom, then do the same cut about a quarter inch to the right. Then scoop the knife under the peach flesh to cut it away from the peach. Peach slices can be put on the cutting board or directly into the pitcher. Repeat the process until all of the peach is sliced up. Discard the peels and the pits.
• Once the peaches are all peeled and sliced, wash the nectaries and cut them into slices as well. Leaving the peel on the nectarines gives some contrast to the fruit in the sangria, but you can also peel them if you want to. Place them in the pitcher once they're all sliced and discard the pits.
• Open the wine bottle with a corkscrew or wine opener (if the bottle has a cork) and pour the contents into the pitcher.
• Measure the peach brandy with a measuring cup and pour that into the pitcher as well.
• Measure the sugar with a measuring cup and also pour that into the pitcher.
• Stir the mixture with a wooden spoon to mix in the sugar. Cover the pitcher with plastic wrap (or put a lid on if the pitcher has a lid) and let sit overnight or up to 36 hours.
• Just before serving, open the sparkling water and pour into the pitcher. Stir gently to combine, then serve.

PEACH ROSé SANGRIA

Steps:

• Add the sliced peaches and raspberries to a pitcher. Pour the rosé, brandy and peach juice over the fruit. Stir to combine. Refrigerate for at least an hour or longer.
• Pour the sangria along with some of the fruit into glasses. Top with sparkling water and garnish with a fresh peach slice.

ROSE SANGRIA WITH PEACHES

Steps:

• Toss fresh fruits with sugar, vodka, and Luxardo. Cover; refrigerate, tossing occasionally, at least 4 hours and up to 1 day. Fill a glass halfway with frozen fruit, if desired. Add macerated fruits, and top with wine and a splash of seltzer, if desired.

ROSY PEACH & RIPE MELON SANGRIA

Steps:

• 1. Place all the fruit in a large pitcher. Pour in wine, juice and Cointreau. Let rest at room temperature for 1 to 2 hours to blend flavors.
• 2. Before serving, add the sparkling water. Serve in wine glasses over ice and garnish with mint.

ROSé SANGRIA

Steps:

• Combine peaches, strawberries and sugar in a large pitcher, stirring to mix. Top with brandy and wine and stir again. Cover top of pitcher with plastic wrap and refrigerate the sangria for at least 4 hours, and preferably overnight to allow the sugar to dissolve fully and for the flavours to meld. Serve in wine glasses. It'll keep in the fridge for about 3 days. If you have self-restraint.

ROSY PEACH & RIPE MELON SANGRIA

Steps:

• 1. Place all the fruit in a large pitcher. Pour in wine, juice and Cointreau. Let rest at room temperature for 1 to 2 hours to blend flavors. 2. Before serving, add the sparkling water. Serve in wine glasses over ice and garnish with mint.