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. 

Printable recipe: Watermelon raspberry sangria

Minted watermelon popsicles

This is Week #28 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

When I was in middle school, I can remember taking full advantage of the fruit trees we had in our yard (I haven't always lived in Minnesota). We had quite the selection. Oranges, grapefruits, lemons, limes, tangerines, tangelos. In addition to eating and drinking large quantities of fruit, I would often do things like put together an elaborate fruit juice stand or come up with a creative multi-fruit popsicle. I miss those fruit trees! Now all I have in my yard is snow for half the year and grass for the other half. 

When this recipe popped up, I was taken back to those days of abundant fruit. I felt like a kid again as I filled up the ice cube trays and eagerly waited for the popsicles to freeze.  

In a blender or food processor, add:

1 1/2 pounds seedless watermelon without the rind, cut into 1-inch dice (about 4 cups)

2 tablespoons sugar

Puree until smooth.

Stir in:

1/4 cup mint leaves, minced

2 teaspoons grated lemon zest

Pinch of salt

Pour the puree into 8 popsicle molds or 2 standard ice cube trays.

Freeze until hard, about three hours. Insert popsicle sticks after an hour and a half of freezing.

I had no idea that watermelon and mint were such a great duo! If our fruit tree haven would have included a garden with watermelons, I may have already known about this.

These popsicles are a refreshingly delicious treat in this heavy, humid heat we are experiencing right now. Which, by the way, I refuse to complain about. Remember that pile of snow? I will never complain about heat again, and I'm standing by that! Pant pant..

Click here for a printable recipe!