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–+ servings
A sangria cocktail garnished with mint, filled with fruit, on a serving tray beside 3 other glasses of sangria.
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5 from 1 vote

Tropical Watermelon Sangria

This tropical watermelon sangria is like a Hawaiian vacation in a glass!
Prep Time20 minutes
Refrigeration12 hours
Total Time12 hours 20 minutes
Course: Drinks
Cuisine: American
Servings: 10 Glasses
Calories: 283kcal
Author: Genevieve Morrison

Ingredients

  • 2 bottles of dry white wine
  • 1 cup white rum
  • ½ cup Triple Sec
  • ½ cup Malibu
  • 2 cups fresh watermelon juice - 1 medium/large watermelon
  • ½ bottle Prosecco - optional
  • 1 green apple - cut into small pieces
  • 1 peach - cut into small pieces
  • ½ cup pineapple chunks
US Customary - Metric

Instructions

  • Cut open your watermelon and set aside about a ⅓ to be used for your sangria fruit. Juice the other ⅔. If you don't have a juicer, simply put chunks of your watermelon in a food processor and chop it up till it's nothing but mush. Pour it into a mesh strainer over a bowl, and gently press it with a big spoon. You won't get every drop of the juice out, but you'll get a lot of it! Set it aside.
  • Chop and add your fruit. Make sure to chop your apple, pineapple and peach into tiny pieces. A lovely idea is to ball your watermelon. It just looks so pretty in your guest's glasses! Place all the fruit in a large pitcher.
  • Add the white rum, Triple Sec, Malibu and watermelon juice to the pitcher with your fruit and stir. Allow to sit overnight.
  • If you're adding a prosecco sparkle, add ½ bottle to your pitcher just before serving, and gently stir.

Notes

You'll require a large pitcher, fruit juicer (or food processor and mesh strainer) for this recipe.

Nutrition

Serving: 1Glass | Calories: 283kcal | Carbohydrates: 18g | Sodium: 9mg | Potassium: 227mg | Fiber: 1g | Sugar: 14g | Vitamin A: 245IU | Vitamin C: 6.9mg | Calcium: 21mg | Iron: 0.6mg