Description

A refreshing, make-ahead watermelon mint sangria that balances sweet fruit with tart lime and crisp mint. This vibrant pink punch is perfect for summer parties and can be customized with or without alcohol.

Ingredients

Scale

4 cups seedless watermelon, cubed into 1-inch pieces
1 large cucumber, sliced into thin half-moons
2 limes, juiced and zested
1.5 cups (350ml) white rum
0.5 cup (120ml) Triple Sec or Cointreau
2–3 tablespoons honey or agave nectar
1 large bunch fresh mint leaves (approx. 1 cup loosely packed), roughly chopped
1–2 cups sparkling water or club soda
0.5 cup feta cheese, crumbled (optional)

Instructions

Cube the watermelon and slice the cucumber into thin half-moons. Place both into a large pitcher.
Add the chopped mint leaves and lime zest to the pitcher. Gently muddle or press the mint with a wooden spoon to release oils without making it bitter. Add the fresh lime juice.
Pour in the white rum and Triple Sec. Add the honey or agave nectar and stir vigorously until the sweetener is fully dissolved.
Cover the pitcher and refrigerate for at least 1 hour, ideally overnight, to allow flavors to meld.
Right before serving, stir the sangria well. Add sparkling water or club soda. Taste and adjust sweetness or tartness if needed. Ladle into glasses filled with ice, top with crumbled feta and a sprig of mint, and serve immediately.

Notes

For a non-alcoholic version, skip the rum and triple sec, and increase sparkling water to 3 cups. Freeze watermelon cubes to use as ice to prevent dilution. Do not add sparkling water until serving time to maintain carbonation. The base can be stored in the fridge for up to 3 days without the sparkling water.

Prep Time: 12 minutes
Cook Time: 0 minutes
Category: Beverage
Cuisine: American

Nutrition

Serving Size: 1 glass
Calories: 180
Sugar: 15
Carbohydrates: 18
Fiber: 1
Protein: 1

Keywords: watermelon mint sangria, labor day drinks, summer party punch, alcohol-free mocktail option, make-ahead cocktail, gluten-free recipe