Funny thing. I’ve consumed two glasses of this sangria and I’m fumbling for the proper words to describe it. How about, “Best white sangria ever?” Bold statement, but I’m not kidding around. Yeah, I see your sangria bet and I’ll raise you twenty.
Watermelon is key. It infuses white wine with fresh summer flavor, and the little cubes float on top, just waiting to get scooped out and eaten like boozy fruit salad. The raspberries don’t add a lot of flavor, but they’re like rubies on the ocean floor. You’ll find them once you polish off your glass.
I’ve always gotten hung up on which liquor/liqueur to use in white sangria. I hate syrupy Cointreau and brandy never seems quite right. It finally occurred to me that I could pour in some St. Germain, a delicately flavored elderflower liqueur with just the right amount of sweetness.
I don’t love most liqueurs, but I’ve yet to meet a woman (or man) who doesn’t appreciate St. Germain. It goes great with gin, vodka, cucumber and fruity drinks. It’s on the pricier side (about $33 for that pretty bottle shown above), so feel free to buy a 50 mL miniature bottle and call it good. Or if you must, skip it altogether for summery, fruity wine.
If you’re looking for more summer cocktail inspiration, do I have a list for you! This cocktail is part of Sherrie and Renee’s #DRINKTHESUMMER extravaganza. Check out their posts on their blogs, With Food + Love and Will Frolic For Food for the full list of forty seasonal sips!
- 1 cup cubed watermelon
- 1/2 medium nectarine, peach or plum, thinly sliced
- 1/2 cup raspberries, sliced strawberries or blackberries (optional)
- 5 to 6 thin slices lime
- 1 (750 ml) bottle sauvignon blanc
- 1/4 cup St. Germain liqueur
- 1 to 2 tablespoons agave nectar or simple syrup (optional), to taste
- Ice, for serving
- In a large pitcher, combine the prepared watermelon, nectarine, raspberries and lime. Pour in the St. Germain, followed by the entire bottle of sauvignon blanc. Gently stir with a big spoon to combine. Let the mixture chill in the refrigerator for 2 to 4 hours (the longer, the better).
- Taste and stir in some agave nectar if the sangria isn’t quite sweet enough for you. Serve sangria in individual glasses, over ice.