Watermelon Sangria

This Watermelon Sangria is refreshingly light and sweet; the perfect adult beverage to make in a pitcher and share all summer long!

When the clouds break and the promise of warmer weather draws near, there’s only one word on the tip of my tongue: sangria.

As a Brit, I’ve always had a soft spot for sangria, probably because it reminds me of those warmer days spent sipping on Pimm’s in the garden. Much like with Pimm’s, sangria is great because you can use all your favorite ingredients, mix it to your preferred alcoholic strength, and at the end of the pitcher, you’ve got all these delicious chunks of sangria-soaked fruit to nibble on.

Sangria always reminds me of my university summers spent in the Balearic Islands with friends, mixing it in huge ice buckets with five-euro wine and as many oranges as we could get our hands on. We would pour it into plastic cups with a ladle – outside, to not spill any on the white sofas of the host’s parents’ house – and sip on it as the sun set, breaking the stifling 97°F humid heat with a promise of a cooler nighttime breeze.

While this sangria uses white wine, so isn’t as high-risk as red-wine sangrias, it’s packed with watermelon, strawberries, and coconut water to give it that same classic vibrant color and refreshingly sweet flavor.

Is Watermelon Sangria Healthy?

Now, let’s not beat around the bush. While the science can be divided on the topic, I’ve personally found that I’m my “healthiest” (i.e. clear mind, happy gut, good sleep, etc.) when I abstain from drinking alcohol. While this isn’t the case for everyone, I recommend enjoying this recipe in moderation.

Despite this, this sangria isn’t all bad! The coconut water is a great source of electrolytes, the watermelon contains vitamins A and C, as well as potassium and magnesium, and the strawberries are full of vitamin C and fiber.

To make this recipe healthier, I would first omit the quarter cup of sugar. Then, consider swapping the white wine for red wine, as it typically has lower sugar levels and contains high levels of antioxidants like resveratrol. Hard kombucha would also be a good swap, or tequila mixed with extra coconut water.

Where does sangria come from?

Traditionally made with red wine, chopped fruits, and often a few other spirits, there are now EU regulations in place so that only Spain and Portugal can label their product as sangria, to protect its deep history within these regions.

The concept of mixing wine with other ingredients can be traced back to ancient Roman and Greek times. The Romans introduced the practice of mixing wine with water, herbs, and spices to make it more palatable and safe to drink (as water was often contaminated). The tradition continued during the Middle Ages, and the Renaissance expanded trade routes and made exotic fruits and spices more accessible, which helped to influence regional recipes across Spain and Portugal.

In the form we see it today, sangria began to take shape in the 18th and 19th centuries. It became a popular drink at social gatherings and fiestas, made typically with red wine, local fruits, sugar, and sometimes brandy. Each region has adapted sangria to its local tastes, so you’ll often find it made with white wine (called sangria blanca) or even sparkling wine!

Serving Suggestions

Everyone needs some summery nibbles with their sangria, if not to keep them standing upright! I love to make mini one-bite Pan Con Tomate, and a Tortilla de Patatas cut into bite-size slices. These both go great with a big bowl of local olives and marinated white anchovies called boquerones.

For a main meal, you can’t go wrong with a paella! If you’re not feeling rice, the summer is the perfect time to fire up the grill and cook up some Herb Hummus Chicken Kebabs or Thai Grilled Chicken Skewers. Serve them with a simple salad and some Roasted Potatoes slathered in patatas bravas sauce! 

And if you’ve still got some fresh watermelon leftover, congratulate the chef for all their hard work with a Watermelon Mojito.

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