It's the quintessential summer cocktail–with a kick! This easy recipe is from The Veggie-Lover's Sriracha Cookbook: 50 Vegan “Rooster Sauce” Recipes That Pack a Punch, out on Tuesday, July 2 and available for pre-order now.
Makes 6 to 8 servings
8 cups cubed seedless watermelon
1 (750 ml) bottle dry unoaked white wine (such as Sauvignon Blanc or Pinot Grigio)
1/4 cup Calvados, light rum, or brandy
1/4 cup sugar
3 tablespoons Sriracha
2 limes, thinly sliced
12 fluid ounces natural ginger ale (such as Reed's Original Ginger Brew)
Ice cubes, for serving
Fresh mint sprigs, for garnish
In a blender, puree 6 cups of the watermelon. Strain into a large pitcher. Add the wine, Calvados, sugar, Sriracha, lime slices, and remaining 2 cups of watermelon. Cover and refrigerate for at least 2 hours. (This can be made up to 2 days in advance.)
When ready to serve, give the mixture a healthy stir, then pour in the ginger ale. Put a few ice cubes in each glass, then fill with the sangria, making sure to get some lime and watermelon goodies in everyone's cup. Garnish with a sprig of mint and serve immediately.
Reprinted with permission by Ten Speed Press.