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Credit: Randy Clemens; from The Veggie-Lover's Sriracha Cookbook: 50 Vegan 'Rooster Sauce' Recipes that Pack a Punch (Ten Speed Press, 2013)
The National Culinary Review, July/August 2014
8 cups cubed seedless watermelon, divided
1 (750 ml) bottle dry un-oaked white wine (such as sauvignon blanc or pinot grigio)
¼ cup Calvados, light rum or brandy
¼ cup sugar
3 T. sriracha
2 limes, thinly sliced
12 fluid oz. natural ginger ale (such as Reed's Original Ginger Brew)
Ice cubs, for serving
Fresh mint sprigs, for garnish
In blender, puree 6 cups watermelon. Strain into large pitcher.
Add wine, Calvados, sugar, sriracha, lime slices and remaining 2 cups watermelon. Cover; refrigerate at least 2 hours. (Can be made up to 2 days in advance.) When ready to serve, stir well; pour in ginger ale. Put a few ice cubes in each glass; fill with sangria, making sure to get some lime and watermelon in each cup. Garnish with mint sprig; serve immediately.
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