Watermelon Sangria Recipe

Blend and strain

Place 6 cups diced seedless watermelon in a blender with 2 tablespoons granulated sugar and 2 tablespoons fresh lime juice. Blend on high until smooth, about 30–45 seconds.

Strain the blended watermelon through a fine-mesh sieve into a large bowl or pitcher, pressing on solids with a spatula to extract as much juice as possible. Discard solids (or reserve for smoothies). Yield should be about 2 to 2 1/2 cups of juice.

Taste the juice and adjust sweetness or acidity: add up to 1 additional tablespoon sugar or 1 tablespoon lime juice if desired, stirring to dissolve.

Chill: ensure the wine, club soda, and vodka (if using) are chilled before mixing so the sangria stays bright and refreshing.

In a 2-quart pitcher, combine the strained watermelon juice, 1 cup chilled dry rosé or white wine, 1/2 cup vodka (optional), and 2 tablespoons triple sec (optional). Stir gently to combine.

Add the fresh mint leaves to the pitcher and lightly bruise them with a wooden spoon before adding to release aroma (do not pulverize).

Cover the pitcher and refrigerate for at least 1 hour and up to 4 hours to let flavors meld. If making ahead longer than 4 hours, wait to add the club soda until just before serving to preserve fizz.

When ready to serve, add the reserved 1 cup cubed watermelon, 1 thinly sliced lime, and 1/2 cup halved strawberries into the pitcher. Stir gently to combine.

Add ice: divide 2 cups ice among 6 serving glasses (or use a large ice block in the pitcher to avoid dilution).

Top with fizz: pour the sangria over the ice filling each glass about two-thirds full, then top each glass with about 2–3 tablespoons club soda (or pour 1 cup club soda into the pitcher and stir gently).

Garnish each glass with a mint sprig and a small wedge or melon ball of watermelon or a lime wheel. Serve immediately.