Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Melon Rosé Sangria

Pink and pretty and refreshing.  Okay, a little girly. But this lovely summer sipper will cool you off with a little sophistication.  The pink wine available in the US has come a long way from “white zin” and the eighties wine bar, and I urge you to seek it out.  It is a crisp summer wine and there are great, affordable versions from France like La Vieille Ferme and South Africa such as Mulderbosch.

I like the attractive little balls of melon, but if that’s more work than you are willing to do, cut the melons into small cubes.

Melon Rosé Sangria

½ cup sugar

4 sprigs of mint

2 cups fresh melon balls (watermelon, honeydew, cantaloupe), juices reserved (plus more for garnish)

¼ cup elderflower liqueur (such as St. Germain)

1 750 ml bottle rosé wine

2 cups lemon-lime soda

Bring the water and sugar to a boil in a small saucepan.  Stir until the sugar is dissolved, remove from the heat and drop in the mint leaves.  Leave to cool.

Place the melon balls and reserved juice in a large pitcher.  Pour over the liqueur and leave to sit for about 15 minutes.  Add the rosé and mint simple syrup and gently stir.  Refrigerate until ready to serve.

Before serving, add the soda and gently stir. Serve over lots of ice with a sprig of mint and a few melon balls in each glass.

Serves 6- 8


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