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Watermelon Sangria, Del Toro Café Y Taberna, Chicago
© Tina Rupp

Watermelon Sangria

  • SERVINGS: Makes 6 to 8 drinks
  • MAKE-AHEAD

Sangria, a Spanish variation on traditional punch composed of wine, fruit and brandy, was formally introduced to America at the 1964 World's Fair in New York City. Del Toro Café in Chicago features classic Spanish sangria alongside seasonal versions such as this recipe, which chef Andrew Zimmerman created for the summer with vodka instead of brandy.

  1. 2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller and skewered on picks
  2. 1 bottle dry white wine
  3. 6 ounces vodka
  4. 4 ounces Cointreau or other triple sec
  5. 4 ounces Citrus Syrup
  6. Ice
  1. 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.