Directions

1. 1

   At least 1 hour before serving (preferably the night before), prepare the frozen fruit base. Cut the watermelon in half and reserve the juice that collects. Using a melon baller or small ice cream scoop, create watermelon balls and spread them in a single layer on a baking sheet. Freeze until solid. Place the frozen watermelon balls in a freezer container for storage. Freeze the green grapes as well in a separate container. These frozen elements will chill your sangria without diluting it as they slowly melt.

2. 2

   Prepare the fruit juice mixture. Halve the fresh plums and remove the pits, allowing any juices to fall into a blender. Add the freshly squeezed orange juice to the blender with the plums and blend until pureed. Strain the mixture through a fine strainer to remove pulp, creating a smooth juice. Stir in the reserved watermelon juice. You should have approximately 1 cup of combined juice.

3. 3

   Assemble the sangria in a pitcher. Add the sliced kiwi, pineapple pieces (cut into triangles or cubes), and prepared fruit to the pitcher. Pour in 1/2 cup of the strained fruit juice mixture and the entire bottle of rosé wine. Stir gently to combine all ingredients. Reserve any remaining juice for future batches or to top off glasses as needed.

4. 4

   Fill serving glasses with the frozen watermelon balls and frozen grapes as an icy base. You can use cocktail glasses, wine glasses, or goblets depending on your preference.

5. 5

   Pour the sangria mixture over the frozen fruit and serve immediately. Enjoy the refreshing tropical flavors as the frozen fruit gradually chills the drink.