Relax by the pool sipping on this cool and refreshing Watermelon Sangria
With Watermelon in peak season, why not enjoy the fresh, sweet taste of this fruit by mixing up some Watermelon Sangrias. Pair up this cocktail with our Pepper-Glazed Goat Cheese Gratin and you’ve got a perfect Saturday afternoon delight.
Watermelon Sangria
Ingredients:
2 lbs. Seedless Watermelon, Peeled and Cubed
1/2 lb. Watermelon Cut Into Balls with a Melon Baller and Skewered on Picks
1 Bottle Barefoot Pinot Grigio
6 oz. Stoli Vodka
4 oz. Cointreau or Other Triple Sec
4 oz. Citrus Syrup (see ingredients and recipe below)
Mint Leaves for Garnish
Ice
Directions:
In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher or the carved out melon. Add the white wine, vodka, Cointreau and Citrus Syrup. Stir and refrigerate for at least 2 hours. Stir again, then serve the sangria into ice-filled glasses and garnish with the skewered watermelon balls.
Serves 6-8
Citrus Syrup
Ingredients:
6 ounces Simple Syrup
One 2-inch Lemon Zest Strip
One 2-inch Orange Zest Strip
Directions:
In a small saucepan, bring the Simple Syrup to a boil. Remove from the heat and add the lemon and orange zest strips. Let cool, then refrigerate overnight. Strain the syrup into an airtight container and refrigerate for up to 3 weeks.
Makes 6 oz.
Pepper-Glazed Goat Cheese Gratin
This warm, sweet-spicy goat cheese appetizer is an easy alternative to a cheese plate or store bought chips and dip.
Ingredients:
1 lb. Creamy Fresh Goat Cheese, Softened
6 tablespoons Apricot Preserves
4 Peppadew Peppers, Finely Chopped
1 Ortego Pickled Jalapeño, Seeded , nd Finely Chopped
2 Tablespoons Minced Cocktail Onions
2 Teaspoons Dijon Mustard
1 1/2 Teaspoons Dry Sherry
Pita Chips and Toasted Baguette Slices, for Serving
Directions:
Preheat the oven to 400°. Spread the goat cheese into 4-5 ramekins (depending on the size) in an even layer or use a 5-by-8-inch gratin dish and spread the goat cheese in even layer. In a small bowl, whisk the preserves with the Peppadews, jalapeño, onions, mustard and sherry. Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned at the edges. Serve hot, with pita chips and toasted baguette slices.
Serves 8
