What's the start of a long weekend without a Friday cocktail? And what's the 4th of July without a red, white and blue cocktail. (Okay, there isn't any white here unless you count the ice. Cut a girl some slack, please!)
My Watermelon Blueberry Sangria is adapted from Food & Wine's watermelon sangria. The original cocktail uses a simple syrup, has no blueberries and no clementine juice. I replaced the simple syrup with Truvia, added the blueberries for a more festive look, and squeezed in the clementines for a citrusy accent.
This recipe makes two drinks, but can easily be doubled or tripled.
Watermelon Blueberry Sangria
1 c watermelon
6 oz white wine
2 oz clementine or citrus vodka
2 oz cointreau
2 clementines, juiced
2 packets Truvia
1 c blueberries, frozen
1. Puree the watermelon in a food processor and set aside.
2. In a small pitcher, add the wine, vodka, the cointreau, the clementine juice, and the Truvia.
3. Mix to dissolve the Truvia
4. Stir in the the watermelon puree.
5. Pour over two glasses filled with ice.
6. Divide the frozen blueberries between the two glasses.
7. Celebrate your freedom to drink something different!