INGREDIENTS:
1 cup raspberries
1 cup packed fresh mint leaves, chopped
½ cup white granulated sugar
½ cup water
4 cups cubed ripe seedless watermelon
1 cup watermelon shaped into balls using a melon baller
1 ½ cups Henry Estate Pinot Gris
2 ounces Cointreau
2 limes
Pinch of salt
Ice
Mint
DIRECTIONS:
For the sangria:
- In a small saucepan, add the chopped mint, sugar and water
- Bring mixture to a boil, until sugar is completely dissolved, about 3-4 minutes
- Pour through a sieve, catching the mint leaves
- Set aside
- Add the watermelon cubes to a blender and pulse until pureed
- Using a sieve, strain the watermelon into a large pitcher
- Add the minted simple syrup, Pinot Gris, Cointreau, pinch of salt and juice from 2 limes
- Mix and transfer to the refrigerator for 2-3 hours
For the ganache
- Place watermelon balls and mint on individual skewers
- Add ice to the glasses and pour sangria into each one
Enjoy!