RECIPES: Cucumber, melon and mint sangria

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Cucumber, Melon and Mint Sangria

¼ cup fresh squeezed lime juice
¼ cup sugar
1 heaping cup honeydew melon balls
1 heaping cup cantaloupe melon balls
1 heaping cup watermelon balls
1 small lime, thinly sliced
1-1¼ cups seedless English cucumber slices, very thinly sliced
1/3-1/2 cup loosely packed mint leaves
2 tablespoons basil chiffonade
1 (750 milliliter) bottle Indiana Traminette Wine (such as Satek Winery Traminette, Turtle Run Winery Traminette and Easley Winery Traminette)
1½ cups club soda
Optional garnishes: mint leaves, basil leaves, cucumber slices, lime slices, wedge of melon

In a large pitcher, bowl or container, stir lime juice and sugar until sugar is thoroughly dissolved. Add all melon balls, lime and cucumber slices, mint and basil and stir lightly. Add Traminette wine and club soda and stir lightly. Cover tightly and refrigerate at least 3 hours and up to 24 hours to blend flavors. Garnish individual glasses of sangria. Makes about 8 servings.

Recipe created by culinary dietitian Kim Galeaz, RDN, CD for

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.