It’s hard to believe that Labor Day is upon us. The dog days of summer are barking at our heels, and the cooling weather of autumn is knocking at our doors. So let’s make a toast to the end of the season and the beginning of another with a refreshing glass of watermelon sangria.
Could there be a more satisfying sip for your Labor Day gathering? A big shout-out to farmers who are now growing seedless watermelons.
They are the best invention since sliced bread. Even better.
Unlike some fruits and vegetables that have been genetically modified, like purple tomatoes and pink pineapples, watermelons have lost their seeds due to cross-breeding, a relatively common farming practice that can happen intentionally or by chance.
This sangria is a potent one with two types of liquor and a bottle of wine, so fair warning: Plan on drinking it in moderation, a task that might be rather difficult because it is so deliciously refreshing.
Watermelon Sangria
1 small seedless watermelon, rind removed, flesh cut into large chunks (about 4 cups)
1 pound strawberries, hulled and sliced, 1 cup reserved for garnish
1 bottle rose wine, cold
1 cup vodka
1 cup fresh orange juice
1/2 cup orange liqueur
1 orange, sliced
1 lime, sliced
Mint, for garnish, optional
Combine the watermelon and strawberries in a blender and blend until smooth; add a splash of the vodka if needed to fully puree the fruit.
Strain the fruit into a large pitcher. You should have about 4 cups of fruit juice. Add the wine, the vodka, orange juice and orange liqueur; stir to combine. Add the orange and lime slices, cover and refrigerate for at least 1 hour or up to 24 hours. Just before serving, add the 1 cup reserved strawberries. Pour into serving glasses and garnish with a mint sprig, if desired.
Contact features writer Anne Braly at annebralychatt@gmail.com.