As many of you know from this post here and even this one here, I wasn’t the biggest fan of being pregnant. Unlike many pregnant women who report having a complete aversion to alcohol, I missed being able to order a fruity cocktail whenever I wanted to.
So, now that I can enjoy a well planned out drink – once in a while – (because of breastfeeding) I want to really make sure that it’s exactly what I want. I want to make sure that it’s perfect.
They say that the only way to do something right is to do it yourself… so that I did. I set out to make my perfect cocktail. As you can tell from this post here, I’m a huge sangria fan, but to me… red sangria sounded a little too heavy for mid-July.
But rosé sangria… ha… rosé sangria sounded jussstt riiiight.
I mean… helll… anything with rosé sounds just about perfect nowadays. Mommas – you know what I mean.
So rosé would be the base – and then I just had to decide what fruit I wanted to be the star. Well, what’s more summery than watermelon? Nothing, duh. And what’s more refreshing than cucumber? Nothing, duh. Throw in some blueberries for color… add a bottle of prosecco for effervescence… top with some mint to make it extra insta-worthy.
Bam… this recipe was born.
I must say – I even surprised myself with this one. It was pretty much perfect on the first shot. That’s the wonderful thing about sangria – it’s hard to mess up and if you don’t like how it tastes — you just add something else. It’s like the casserole of cocktails — if you will. Anyhow – this sangria is amazing. Make it. Drink it. Love it.
I promise… you’ll be seeing life through rosé colored glasses in no time, and there’s nothing better than that.
Cucumber Watermelon Rosé Sangria:
1 bottle of dry rosé
1 bottle of prosecco or sparkling wine
1/4 cup triple sec
1 cup sugar
1 cup water
1 cucumber – peeled and sliced (half for simple syrup, half for sangria)
1/2 small watermelon – cubed (approximately 2 cups)
*this recipe works best with a firm watermelon – if it is too mushy it will fall apart when combined
1/2 cup blueberries
Mint (for garnish)
First, make the cucumber simple syrup.
Cucumber Simple Syrup:
1/2 of the cucumber
1 Cup Sugar
1 Cup water
Peel half of the cucumber and slice into quarter inch slices
Heat sugar and water over medium heat until sugar dissolves
Pour sugar water over cucumbers
Let cool (approximately 20 minutes)
Strain and reserve the liquid.
You will have more simple syrup than you need, but when made this way, it should last for about a month in the fridge in a closed container.
***Note: you can simplify this recipe by omitting the cucumber simple syrup – although it really makes the cocktail so much better. If you decide to omit the syrup, just use 1/4 cup light agave syrup instead. More to taste if you like a sweeter sangria
Now, in a large pitcher place the 2 cups cubed watermelon (I like to freeze the cubed watermelon for about an hour before assembly – it keeps the drink very chilled), 1/2 cup blueberries, and the remaining half of the sliced cucumber. Add the rosé, triple sec and 1/2 cup of the cucumber simple syrup. Put in the fridge and chill/combine for at least half an hour. When ready to serve, add the bottle of prosecco, stir to combine, and pour over ice. Top with mint and enjoy!