Sandia Sangria Recipe from Gratitude Newport Beach
Now that Spring has sprung, Gratitude Newport Beach is serving up a Sangria created by Beverage Director Jason Eisner. This is a natural Sangria, without the use of any added sugar, and if you want it sweeter, just feel free to add simple syrup to taste.
1/4 Seedless Baby Watermelon
1 Red Plums (halved, pitted and sliced)
1 Golden Plums (halved, pitted and sliced)
1 Pint blackberries
2 Bottles Rose (well chilled)
4 oz. Elderflower Liqueur
1 Cup Coconut Water
In a large container, add watermelon, coconut water, and rose wine. Muddle watermelon and strain liquid into a separate container using a fine mesh strainer. Add fruit and muddle. Refrigerate for a minimum of 6 hours. Serve over ice with a sprig of mint.