Lilikoi & Thyme

Seriously. This sangria.

This started when I found a big, beautiful glass drink dispenser with a 4 gallon capacity and a brass spout at a discount store. I couldn’t stop lusting after it, and soon the coveting began, which grew in intensity until I couldn’t imagine anyone owning it but me. So I bought it.  I looked at it’s beautiful curves for about a week before deciding that yes, I DO need to have a party, so that I can serve something beautiful out of this amazing piece of glassware.  I didn’t want to do something boring like plain punch, or lemonade, and to spruce them up with herbs would mean that the spout would block up, so those were obviously out.  So I coordinated an entire party around the idea of a summertime sangria with big chunks of ripe fruit.  Since the drink dispenser was huge, I went to my standby Spanish favorite for a basic sangria formula. I reworked the fruit selections and rations, and quadrupled the quantities, which worked out beautifully for the party but might be a bit much for an afternoon on the patio with a good book and sunglasses (which, by the way, is how I highly recommend experiencing this beverage).  So for a more reasonable quantity, I scaled it back down and it still works beautifully.  It’s a soft, romantic pink but don’t worry, the guys loved it too. The fresh fruit and overall deliciousness overwhelms any qualms about this being a “chick drink.” So go ahead, make a big pitcher, and kick back! It’s summer!

Watermelon Lime Sangria

• 4 cups seedless watermellon, cut in 1-inch cubes
• 1/2 cup sugar
• 1 cup water
• 1 pint strawberries, halved
• 1/2 cup orange liqueur, such as Grand Marnier
• 9 limes
• 2 bottles Rosé wine

To make watermelon ice cubes, start as early as the evening before. Spread your watermelon cubes on a sheet pan lined with parchment paper. They should be well spaced out. Wrap the pan tightly with plastic wrap and freeze until the cubes are thoroughly ice-like, 3-4 hours.  Meanwhile, chill the wine and macerate the strawberries:  Pour the sugar and water into a small saucepan and dissolve over low heat until the syrup is crystal clear and no sugar granules remain. Cool to room temperature. Put the strawberries in the bottom of a large pitcher, pour in the orange liqueur and cooled syrup and leave to macerate at least 30 minutes.

Juice 8 of the limes, and very thinly slice the other one, discarding the ends. When ready to serve, add the watermelon cubes and lime slices to the pitcher. Pour in the lime juice and chilled wine and stir to combine.  Serve in wide glasses with chunks of fruit in each, ice cold on a hot summer day.