- 2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut
into balls with a melon baller and skewered on picks
- 1 bottle dry white wine
- 6 ounces vodka
- 4 ounces Cointreau or other triple sec
- 4 ounces Citrus Syrup
In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. Add the white wine, vodka, Cointreau and Citrus Syrup. Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls.