Watermelon Glow Recipe

Prepare watermelon puree

Reserve 1 cup of cubed watermelon for garnish. Place remaining 5 cups of cubed watermelon in a blender and puree until smooth. Strain the puree through a fine-mesh sieve into a large pitcher or bowl to remove pulp and seeds, pressing with the back of a spoon to extract as much liquid as possible (about 1 to 1 1/4 cups juice).

Combine alcoholic components

To the pitcher with watermelon juice, pour the entire bottle (750 ml) of chilled dry white wine, 120 ml vodka, and 60 ml elderflower liqueur (if using). Stir gently to combine.

Add 60 ml fresh lime juice and 60 ml simple syrup to the pitcher. Taste and adjust sweetness — add up to another 30 ml simple syrup if you prefer a sweeter sangria. Stir until fully incorporated.

Lightly clap or bruise the 12 mint leaves between your palms to release aroma, then add them to the pitcher along with the 6 lime wheels and the reserved 1 cup of watermelon balls/cubes. Stir gently to distribute.

Cover the pitcher and refrigerate for at least 1 hour and up to 4 hours to allow flavors to meld. If refrigerating more than 1 hour, wait to add the sparkling water and ice until just before serving to preserve effervescence.

When ready to serve, add 500 ml chilled club soda or sparkling water to the pitcher and stir gently to combine. Fill glasses with ice (about 1 cup ice per glass).

Spoon in some watermelon balls/cubes and a few mint leaves into each glass. Pour sangria over the ice and garnish each glass with an extra lime wheel on the rim, if desired.

Serve immediately. Leftover sangria (without ice) can be refrigerated up to 24 hours; add fresh sparkling water and ice just before serving.