Lighten up sangria with a white sangria twist — this Ginger Cantaloupe Sangria is a refreshing sip on a hot summer day! Easy to make ahead, it’s perfect for your next barbecue or block party!
I woke up thinking today was Friday. In my morning fog, as I stumbled across the room to turn off the chirping birds alarming on my phone, my brain recalibrated, and I realized I was sorely mistaken.
The weekend is so close, yet still far.
I don’t know about you, but I’m ready for a sip of something summery, ideally on a lazy weekend afternoon. But since it’s not yet the weekend, we shouldn’t let that stop us. How about we celebrate Thirsty Thursday?
The minute summer rolls around, and the neighbors emerge from hibernation, the chatter of the first block party begins. Our friends across the street sent out an Evite to kick it off — conveniently, Cinco de Mayo falls on a Saturday this year! And when I hear block party, the first thing I think of is a summer sangria.
This time, I think I want to change things up and go with a light, white sangria. This Ginger Cantaloupe Sangria is infused with a ginger simple syrup and soda, and juicy melon in a crisp chardonnay. By all means, use whichever white wine you wish — a sauvignon blanc would be a great choice, as would a pinot grigio.
All we need now is for summer to catch up!
Ginger Cantaloupe Sangria
- 1 bottle white wine I used a Chardonnay
- 1 cup triple sec
- 1 cantaloupe cut into squares or balls
- 1 lime sliced
- 1 cup ginger simple syrup see recipe below
- Sprig of mint optional
- 12 oz. ginger ale
- ice optional
- edible flowers optional
- 1 cup water
- 1 cup sugar
- 3 pieces ginger
- In a pitcher or glass bowl, combine wine, triple sec, and fruit. Gently stir the fruit in the alcohol with a large spoon. Stir in the simple syrup (and mint if desired), cover tightly with plastic wrap and refrigerate until chilled, at least 1-2 hours. Before serving, stir in the ginger ale. Serve over ice and garnish with edible flowers, if you wish. Cheers!
Ginger Simple Syrup
- Combine water, sugar, and ginger in a saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer until sugar dissolves, about 3-4 minutes. Cool completely.