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Honeydew Peach Sangria

Under 30 minutes


for 4 servings

  • 4 cups chopped honeydew melon (600 g), divided
  • 2 cups coconut water (480 mL)
  • 2 tablespoons lime juice
  • 750 mL Stella Rosa® Golden Honey Peach Wine (750 mL)
  • ½ cup Stella Rosa® Honey Peach Brandy (120 mL)
  • 1 lime, sliced into thin wheels
  • ½ cup fresh basil leaves (20 g), plus more for garnish

Nutrition Info

  • Calories 468
  • Fat 0g
  • Carbs 77g
  • Fiber 4g
  • Sugar 69g
  • Protein 2g

Estimated values based on one serving size.

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  1. Add 2 cups (480 ml) of honeydew melon, the coconut water, and lime juice to a blender and blend on high speed until smooth.
  2. Strain the honeydew purée into a large pitcher and stir in the Stella Rosa® Golden Honey Peach Wine, Stella Rosa® Honey Peach Brandy, remaining 2 cups of honeydew, the lime wheels, and basil. Refrigerate for at least 1 hour, or up to overnight.
  3. Serve the sangria, garnished with more basil leaves.
  4. Enjoy!
Honeydew Peach Sangria