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Warren’s watermelon sangria is the ultimate summer punch

Summer entertaining calls for Warren Mendes’ watermelon sangria made with rosé and served in a watermelon punch bowl.

watermelon sangria recipe

Sangria is a classic cocktail for a crowd originating from Spain. The original recipe is made with red wine, chopped fruit and a dark or light spirit tumbled together in a jug and poured with tapas for an easy-drinking cocktail to enjoy with snacks. For an Aussie summer twist on sangria, Warren subs rosé for the red wine, adds a dash of clean-tasting Tasmanian vodka and flavours it with fresh watermelon juice and raspberries. Then, for a show-stopping entertaining centrepiece, he serves it in a hand-carved watermelon punch bowl. “How do you make the ultimate summer sangria? Serve it in a watermelon! I’ve got friends coming over and this is the best way to serve drinks to a crowd,” Warren says. “Let’s embrace nature’s perfect serving bowl and the bonus is you use the filling for a fresh take on sangria.” Read on for Warren’s recipe and how to carve your own watermelon punch bowl.

How to make a Watermelon Sangria batch cocktail

Ingredients (Serves 8-10):



1 large seedless watermelon (at least 5kg)


100mL Cointreau liqueur

200mL Pure Origin Tasmanian Vodka

750mL bottle The Trip Rosé

2 cups ice cubes

125g frozen raspberries

1 lime, thinly sliced into wheels





  1. Using a large, sharp knife, slice the top off the watermelon, cutting about one-third of the way down. Scoop out the flesh to create a watermelon punch bowl, reserving the flesh and making sure to leave the white layer intact. Using a serrated knife, place the watermelon bowl on its side and slice a thin layer from the bottom of the melon to create a straight edge to keep the punch bowl stable.
  2. Blend the reserved watermelon flesh in a blender until smooth. Strain through a fine sieve pressing down on the solids with the back of a spoon to extract as much juice as possible. Fill two ice-cube trays with juice, and freeze for at least 4 hours or overnight, or until frozen. Place the remaining juice in a jug and chill until ready to serve the sangria.
  3. To serve, place the watermelon punch bowl on a serving tray. If you’re concerned about how stable it is, you can also sit it inside a bowl. Pour the sugar syrup, Cointreau, vodka, chilled watermelon juice and rosé into the punch bowl and stir to combine. Add the plain ice cubes, frozen raspberries and lime slices to the sangria and gently stir to combine.
  4. To serve, place the watermelon ice cubes in serving glasses and ladle over the sangria.

Tip: To make your own sugar syrup, place 110g caster sugar and 125mL water in a small saucepan over low heat. Cook, stirring, until the sugar dissolves. Set aside to cool. Store in an airtight jar in the fridge for up to 3 weeks.

What you need for this Watermelon Sangria recipe

You’re going to want to make rosé cocktails like this one all summer, so stock up on a great-value Aussie rosé. The Trip Rosé has berry, cherry and rose petal aromas that work in harmony with the watermelon in this cocktail and the strawberries and cream flavours are also delicious in a classic frosé.


Vodka is a great choice for watermelon rose sangria because its clean crisp flavour won’t overpower the delicate watermelon and berry flavours. Award-winning small-batch Pure Origin Tasmanian Vodka is made using a copper pot still and Tasmanian spring water. Team it with Cointreau, the premium orange-flavoured liqueur – its sweet citrus notes bring out the best in any watermelon punch.

More refreshing cocktails to make next

Once you have a stash of watermelon ice cubes in your freezer, you can whip up a batch of frozen watermelon margaritas whenever you like. Ready to experiment with different takes on sangria? Try our Red Wine Peach Tea Punch – made with malbec, it’s a great choice when fresh peaches are in season – remove the stones, cut them into wedges and add to the punch just before serving. And if you’re a fan of sweet, fruity and floral wines, give Warren’s moscato punch a go – flavoured with cranberry juice, raspberries and spices, it’s great for festive season get-togethers.

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