Grapefruit Sunset and Cucumber-Melon Cooler

Name: Grapefruit Sunset and Cucumber-Melon Cooler
Total time: 5 min
Yield: 2
Ingredients: ½ cup freshly squeezed grapefruit juice, chilled; ½ cup Pinot Grigio wine; 1 oz crème de cassis; Grapefruit slices for garnish; 3 inches cucumber, peeled and coarsely chopped; ¼ medium honeydew melon, peeled, seeded, and coarsely chopped; 3 oz simple syrup; Fresh mint sprigs for garnish; Cucumber slices and melon wedges for garnish, optional

Recipe GLPR3364d6db9fd56e

Beverage

5 min

206 cal

Servings: 2

No-Cook

SNAP eligible

A stunning pair of refreshing cocktails perfect for summer entertaining. The Grapefruit Sunset features fresh grapefruit juice and white wine layered with crème de cassis for a gorgeous gradient effect, while the Cucumber-Melon Cooler blends fresh cucumbers and honeydew melon into a smooth, herbaceous sipper. Both drinks showcase vibrant flavors and elegant presentation—ideal as aperitifs or light starters.

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Ingredients

½ cup freshly squeezed grapefruit juice, chilled

½ cup Pinot Grigio wine

1 oz crème de cassis

Grapefruit slices for garnish

3 inches cucumber, peeled and coarsely chopped

¼ medium honeydew melon, peeled, seeded, and coarsely chopped

3 oz simple syrup

Fresh mint sprigs for garnish

Cucumber slices and melon wedges for garnish, optional

Directions

Prepare the Grapefruit Sunset: Pour the chilled grapefruit juice into a spouted measuring cup and add the Pinot Grigio wine, stirring gently to combine. Divide the mixture equally between two glasses.
Carefully layer the crème de cassis over the back of a bar spoon into each glass, allowing it to settle slowly and create a layered sunset effect. Wait about one minute for the color gradient to fully develop.
Garnish each Grapefruit Sunset with a fresh grapefruit slice on the rim or floating on top.
Prepare the Cucumber-Melon Cooler: Add the peeled and chopped cucumber and honeydew melon to a blender along with the simple syrup and remaining Pinot Grigio wine.
Blend on high speed for approximately 15 seconds until the mixture reaches a smooth consistency.
Strain the blended mixture through a fine-mesh sieve into a spouted measuring cup, pressing gently to extract all liquid while discarding the pulp.
Fill two glasses with ice and divide the strained cooler equally between them.
Garnish each Cucumber-Melon Cooler with fresh mint sprigs and optional cucumber slices or melon wedges as desired.

Comments

Grocery List Plus Editorial Staff4.75

Both drinks are genuinely five minutes to make—squeeze, pour, stir—with no hidden prep. Every ingredient is stocked year-round at Harris Teeter, Food Lion, Walmart, or ALDI; the pinot grigio and crème de cassis are standard liquor-store finds in Charlotte. At roughly $8 to $10 per serving, this leans upscale because of the wine and liqueur, but there's no waste—cucumbers, melon, and mint keep for days, and the grapefruit halves become breakfast. This is a date-night or weekend-entertaining play rather than a weeknight economy drink, and it does not reheat (obviously), but it's exactly what it promises.