Raspberry-Watermelon Sangria

There is a great misconception about sangria out there. Sangria does not have to be loaded with sugar and incredibly alcoholic. In fact, sangria can be as sweet, tart, boozy, fruity or mild as you want it to be. Sangria is actually one of the most refreshing and popular drinks in the world and depending on the variety, perfect any time of year.

“Sangria“, the word that once meant “blood”, can be traced back to 200 BC when the Romans conquered Spain. The Romans, who did not arrive so peacefully, were said to have “spilled blood” when they planted vineyards all over the area. The red grapes were later harvested and used to make a flavor fruit punch the Romans called “sangria“.

Sangria eventually made its way to the United States in the early 1960’s via the NYC World Fair. Since that time, this simple alcoholic “punch” has become an easy go-to favorite for restaurants, bars and home entertaining.

One of my favorite summer sangrias is a white-wine based sangria, packing a fruity orange-lemon-lime flavor. This raspberry-watermelon sangria recipe is another great one that’s perfect for warm-weather.  Made with a rose wine and loaded with sweet summer fruits like farm-fresh raspberries and watermelon, it’s truly refreshing. This sangria recipe is slightly boozy, but not nearly as sweet as most sangrias out there. Since I typically prefer my cocktails to be less sweet, why should my sangria be any different?

This simple make-ahead cocktail is perfect for small or large backyard gatherings and only becomes better with time. Foolproof in its execution, you can easily adjust this recipe to meet your taste sweetness-wise or other. The main thing to remember with making any sangria is proper storage. Keep it covered in the refrigerator. Serve cold with lots of ice, which should be added with any additional fruit garnish right before serving. For leftovers, strain the sangria and always keep refrigerated for freshness.