Prep Time
20 min
Yields
8 servings
Melon liqueur adds flavor and also a festive bright green color to this spring sangria, teeming with tart apples, other green fruits and mint leaves. An obvious choice to serve at your next St. Patrick’s Day party, this sangria would also work well in summer for a barbecue or pool party.
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ingredients
1
(750-mL) bottle sparkling white wine
1 ½
cups soda water
1
cup melon liqueur, such as Midori
1
cup loosely packed fresh mint leaves, large leaves torn into ½-inch pieces
2
small green apples, such as Granny Smith, cored and cut into ½-inch pieces (about 3 cups)
2
kiwis, peeled and cut into ¼-inch-thick slices (about ½ cup)
¼
honeydew melon, seeds removed, peeled and cut into ½-inch pieces (about 2 cups)
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directions
Step 1
Stir together the wine, soda water and liqueur in a 3-quart pitcher. Add the mint, apples, kiwis and melon, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
Step 2
To serve, fill 8 to 10 glasses halfway with ice, then pour the sangria and fruit into each glass.