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Strawberry-Melon Sangria

Scott Phillips

Yield: yields about 6 cups

Servings: about 6 to 8

Aperol, a bittersweet, orangy Italian liqueur similar to Campari, helps balance the sweetness of the strawberries, cantaloupe, and honey in this deep-red sangria, which was created by Kathy Casey of Kathy Casey Liquid Kitchen in Seattle. You can find Aperol at most liquor stores. Serve over ice, garnished with the fruit. Top off each glass with a splash of club soda.


  • 1 750-ml bottle dry red wine, such as Chianti
  • 2 fl. oz. (1/4 cup) Aperol
  • 1 fl. oz. (2 Tbs.) Cointreau or other orange liqueur
  • 1/4 cup honey
  • 1 cup thinly sliced, hulled strawberries (about 8 medium berries)
  • 1 cup small-diced, peeled, seeded cantaloupe (from 1/4 medium)
  • 1 small lemon, thinly sliced crosswise and seeded
  • Freshly grated nutmeg, for garnish

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 22
  • Fiber (g): 1
  • Protein (g): 0


  • In a 2-1/2- to 3-quart pitcher, stir the wine, Aperol, Cointreau, and honey until well mixed. Add the strawberries and cantaloupe. Using a potato masher or large spoon, lightly crush the fruit to release some of its juice. Add the lemon slices and then refrigerate for at least 2 hours and up to 24 hours.
  • Serve over ice, garnished with the fruit and a sprinkle of nutmeg.


Rate or Review


  • sk88 | 07/03/2012

    Wonderful, and not too sweet like many sangrias I've had!

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