|Cantaloupe melon||1⁄2 Pound|
|Blueberries||2⁄3 Cup (10.67 tbs)|
|Raspberries||1 Cup (16 tbs)|
|White wine/Muscat wine||2 Pint|
|Sugar||1⁄5 Cup (3.2 tbs)|
1. Cut off the top quarter of the watermelon. Scoop out the flesh with a round melon baller and set aside in a bowl; you need to end up with 1 lb (500 g) of watermelon balls.
2. Now clean and cut the rest of the fruit: take the cantaloupe and cut into ½-inch (1 cm) thick slices, then cut out shapes, such as hearts and stars.
3. Peel the peaches, remove the pit and cut them into small cubes. Cut the cherries in half and remove the pit.
4. Move on to the pineapple: remove the rind and cut the flesh into small pieces. As for the strawberries, remove the green stem and cut them lengthwise.
5. Cut the lemon and the orange into thin slices, and divide each slice into 4 pieces, then squeeze out the juice of 1 lemon and 2 oranges.
6. Now add the muscat wine and the sugar to the orange and lemon juice and mix to blend.
7. Pour the resulting mixture into the hollowed out watermelon and gently add the cleaned and cut fruit, and lastly the blueberries and the raspberries. Now cover the watermelon with the top and let it macerate in the fridge for at least 2 hours.
8. Serve cold in individual cups. A great way to round off a dinner party!
For a non-alcoholic watermelon sangria, replace the wine with soda water and strained fruit juice.
On the contrary, if you want it to be more alcoholic, you can add vodka, gin or another liqueur.
If you want it to be more alcoholic, you can add vodka, gin or another liqueur.