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olive garden watermelon sangria recipe

Watermelon Sangria Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh watermelon, cubed
  • 1 bottle (750ml) Moscato or light white wine
  • 1/2 cup peach schnapps
  • 1/4 cup triple sec
  • 3 tbsp fresh lime juice
  • 2 tbsp simple syrup
  • 1 cup lemon-lime soda
  • 1 cup fresh watermelon balls or small cubes
  • Lime slices, for garnish
  • Ice

Method
 

  1. Blend the 4 cups watermelon cubes until smooth, about 20 seconds, then strain through a fine-mesh strainer into a large pitcher to yield roughly 2 cups of juice.
  2. Pour in the 750ml Moscato, 1/2 cup peach schnapps, and 1/4 cup triple sec, then stir for 20 seconds.
  3. Add the 3 tbsp lime juice and 2 tbsp simple syrup, stir for 10 to 15 seconds, and taste for balance, adjusting lime in 1 tsp increments if needed.
  4. Add the 1 cup watermelon balls, cover the pitcher, and refrigerate for at least 1 hour and up to 4 hours.
  5. Just before serving, pour in the 1 cup lemon-lime soda and stir once or twice. Fill glasses with ice, ladle in the sangria with a few watermelon balls, and garnish each glass with a lime slice.

Notes

The base keeps in the fridge for up to 3 days without the soda. Always add the lemon-lime soda right before pouring so you keep the fizz. If your watermelon is especially sweet, start with 1 tbsp simple syrup and taste before adding more.