Sangria with melon
Votes: 1
Time: 2 hours 5 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This inventive and original version of sangria uses frozen white grapes instead of ice cubes. Cantaloupe melon puree accentuates the melon notes often found in Pinot Grigio. Serve very cold.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup seedless white grapes
- 4 cups cantaloupe melon cubes (about 1 large melon, seeded and peeled)
- 0.5 cups of sugar
- Half a lemon, thinly sliced
- Sprigs of fresh mint
- 1 bottle chilled Pinot Grigio (750 ml)
We recommend
Recipes with similar ingredients: melon, grape, white wine, mint
Cooking the dish according to the recipe:
- Cut the grapes in half crosswise and freeze. Blend the melon and sugar in a blender.
- Combine frozen grapes, melon, lemon slices, mint sprigs, and wine in a pitcher. Pour into glasses and serve.
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