my foodgawker gallery



Watermelon raspberry sangria

The only word I can think of to describe the weather right now is delicious. It is absolutely perfect outside. I want to put it in a dish and eat it. I have not been able to comfortably sit on my patio often this summer, so I have much appreciation for it right now. I am drinking it in. What else am I drinking in, you ask? Well, this light and refreshing watermelon raspberry sangria, of course! I have not made much sangria in my life and as I type this I am wondering WHY. I feel like I should pause this post to write down some other sangria ideas, but my brain is about as worthwhile as a giant ball of dough right now so I dare not stop what I have begun. 

Making this delightful drink is as easy as pie! Or, actually, it is way easier than making pie. Who came up with that saying, anyway? Maybe they meant to say, It's as easy as eating pie!? 

At any rate, this sangria is easy. It is also light and refreshing, but I think I already mentioned that. I need sleep.

Place into the bottom of a large serving pitcher:

Two 6-oz. containers fresh rinsed raspberries

1/4 of a seedless watermelon, cut into 1-inch cubes

1/4 cup raspberry liqueur 

And last but not least, add two 750ml bottles of sauvignon blanc.

Chill for a minimum of 2 hours. Serve chilled, making sure to add some of the fruit to the serving glasses.

This girl who is sitting outside in lovely weather enjoying a glass of sangria is officially shutting down her computer and her mushy brain. 

Watermelon Raspberry Sangria

The perfect drink to sip on a nice hot summer day!

Contributed by Megan Porta from

Published Aug 5, 2012

Serves: 8-12

Total time: 5 min, plus chilling time

Watermelon Raspberry Sangria
  • Two 6-oz. containers fresh raspberries
  • 1/4 of a seedless watermelon, cut into 1-inch cubes
  • 1/4 cup raspberry liqueur
  • Two 750ml bottles sauvignon blanc wine
  1. Place the raspberries and watermelon into the bottom of a large serving pitcher. Pour the raspberry liqueur and wine over the top. Chill for a minimum of 2 hours. Serve chilled, making sure the fruit is incorporated into the glasses.


« Black bean sun-dried tomato pasta salad | Main | Tabbouleh »

Reader Comments (4)

Just wanted you to know I stopped by to check out your place! Yum and beautiful! Your pictures are amazing!'re totally right. Pie is HARD. Nothing easy about making pie.

Gorgeous sangria, darling! You don't mind if I nick your recipe and use it at next weekend's brunch party? Actually, why don't you come and make it yourself :) I bet our weather is ALMOST as good as you're having right now. Down with the snow pile!!!

08.11.2012 | Unregistered CommenterParsley Sage

Love this recipe!

Posted today on our Facebook page as our first "Friday Find" (

We are always looking for great unique recipes to pair with Lolita®'s glasses! I will be back!

08.17.2012 | Unregistered CommenterMichele Carr

Gorgeous! Glad it stays hot here through October! Gotta make me some of this. Of course, I will share.

08.31.2012 | Unregistered CommenterLetty

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>