Cantaloupe Mint Sangria Cocktail Recipe
This refreshing drink combines the sweetness of cantaloupe with the crisp taste of mint and wine. It's perfect for summer gatherings or anytime you want a fruity, cooling beverage.
Equipment
- Large pitcher
- Cutting Board
- Sharp knife
- Muddler or wooden spoon
- Ice cube tray
- Glasses for serving
Ingredients
For 6-8 servings:
- 1 ripe cantaloupe
- 1 bunch fresh mint leaves
- 1 bottle 750 ml white wine (Sauvignon Blanc or Pinot Grigio work well)
- 1/4 cup sugar
- 1 liter club soda
- Ice cubes
Optional additions:
- 1/2 cup vodka or white rum
- 1 lime sliced
- 1 lemon sliced
Instructions
- Cut the cantaloupe in half and remove the seeds.
- Use a melon baller or knife to scoop out the flesh. Place the cantaloupe pieces in the pitcher.
- Add mint leaves to the pitcher. Use a muddler or wooden spoon to gently crush the mint and cantaloupe.
- Pour in the white wine and sugar. Stir until the sugar dissolves.
- Cover the pitcher and refrigerate for at least 2 hours or overnight.
- Just before serving, add club soda and stir gently.
- Fill glasses with ice and pour the sangria over it.
Notes
This recipe is flexible. You can adjust the sweetness by adding more or less sugar. For a stronger drink, include vodka or white rum.
Make sure to choose a ripe cantaloupe for the best flavor. A ripe cantaloupe will have a sweet smell and give slightly when pressed.
The sangria can be made up to 24 hours in advance, but add the club soda just before serving to keep it fizzy.
For a non-alcoholic version, replace the wine with white grape juice or additional club soda.