INGREDIENTS

 

2 bottles of rosé wine (750ml) 

1/4 cup of light agave syrup

1/2 cup of mint leaves, add a few sprigs for garnish 

1/4 cup of O-Live Extra Virgin Olive Oil

10 ounces of elderflower liqueur

4 ounces of freshly squeezed lime juice

2 limes, sliced into 1/4-inch slices 

1 watermelon (seedless), cut into 3 x 1-inch slabs, remaining watermelon cut into cubes

 

DIRECTIONS

1. Blend the watermelon cubes until they are liquid, strain the juice through a sieve into a large bowl and add the wine, elderflower liqueur, freshly squeezed lime juice, agave syrup and mint leaves 
2. Stir until the mint is bruised and the flavor has spread. Put into the refrigerator for about 2-3 hours until the mixture is very cold. Strain again into a serving bowl or carafes
3. Heat your charcoal or gas grill to about medium-high heat at 400°F to 475°F. Brush the watermelon slabs and lime slices with O-Live extra virgin olive oil and grill for 3-4 minutes until grill marks appear. Then cut the watermelon into 1-inch cubes again
4. Add grilled fruit and mint sprigs to the sangria and serve in glasses over ice. Garnish with lime slices.

*Use of this recipe by anyone under 21 years of age is prohibited by US Law. Please enjoy these recipes responsibly.