Realizing that the clothes in my closet did not magically shrink overnight, but with outside temps sure to stay in the 90's for a few more weeks still, this Labor Day weekend I had no alternative but to come up with a refreshing low-calorie alternative for boozy outdoor entertaining and poolside lounging.
The answer was easy. All I had to do was to unleash the native Spaniard in me and make sangria, Spain's national summer drink. A proper, classic sangria is made with cheap red wine and citrus fruits--but who cares. This "skinny white sangria" takes advantage of the fact watermelon is in peak season and is virtually calorie-free. Champagne also happens to be the lowest-calorie wine out there--plus it's got that lovely, feisty fizz that is so subliminally refreshing in the heat.
But no matter where you live, or whether you're counting calories or not, if you're looking for a lively end-of-summer poolside or party drink, this concoction will surely please. Read on to make it at home.
Gather your Ingredients
Another beauty of this drink is that it won't cost you much. Sure, you'll be using bubbly and some vodka, but neither need to be the best, as it all gets blended into a spritzy, citrusy pitcher of fruity goodness that will make it an actual sin if you use Grey Goose or Veuve Clicquot.
You will Need:
1 bottle of dry or semi-dry sparkling wine (Blanc de Blancs or Prosecco denominations work well here)
1 cup (8 oz) citrus-flavored vodka
3-4 cups (approx 1 quart) of seltzer water
1/2 of a small seedless watermelon, cut into 1-cm (or 1/2 inch) cubes
4 to 5 teaspoons of sugar
1/2 cup of dark berries (blackberries, blueberries or both)
Juice of 1 lime
1 sprig of fresh mint
Start by cutting your watermelon into small cubes (about 1/2 inch) -- I like to use the cross-cut technique illustrated below, for maximum efficiency.
In a medium bowl, mix the cubed watermelon and the berries, and add the citrus vodka. Since I'm trying to cut out calories as much as possible, today I used a "skinny" vodka (available just about anywhere regular vodka is sold).
Squeeze your fresh lime juice into the bowl as well...
Add the sugar, give the bowl's contents a gentle stir, cover, and place in the fridge for a couple hours to allow for maceration. Or, if you're impatient, skip the wait and proceed immediately with the steps below. Do keep in mind the flavors get even better if you macerate, and the potency of the alcohol will seem to increase exponentially the longer you let it sit (in other words, if you plan to serve it at a party, let that sucker macerate overnight).
Right before you're ready to start serving, transfer the bowl's contents, including all liquids, into a large pitcher and pour the bubbly on top.
Pour it ALL in.
Here's where you add the seltzer water. If you're using a similar-sized pitcher to what I'm using here, you'll need up to a quart of seltzer water (that's about 1 litre if you're reading this outside the U.S.A.).
Now you get to taste-test your concoction. I like my sangria on the tart, citrusy side--but if you like a little more sweetness, stir in a little (or a lot) more sugar and watch that baby fizz.
Almost done. All you need now are a few (optional) leaves of fresh mint. Toss them into the pitcher and stir gently.
It's now ready to drink, poured over ice. I use a spoon to scoop some of the fruit into my cup if not enough transfers with the pouring. Don't forget to raise your glass and say "Salud"!
PANTRY QUEEN TIPS:
This recipe can be doubled (or tripled) for parties. For a more classic sangria, use red wine (a cheap Chianti or Merlot will work well) instead of champagne, and add a big glug of Triple Sec liquor plus about 1/2 cup orange juice to the pitcher. Use unflavored vodka, and substitute with sliced oranges and lemons for the fruit (instead of watermelon and berries).
Just remember, the longer you let the fruit sit in the sugar and vodka mix, the more potent it will get, so be ready to offer your guests a taxi ride home or a couch to spend the night. I've served it at parties--it goes down very easily, as you can barely taste the alcohol--so it's not unusual for guests who stand up suddently to realize they're a lot more tipsy than they thought (especially the ones who eat the fruit as they go).
Last but not least, if you want to retain the fizz longer, remember that it's best to wait to add the bubbly and the seltzer water until right before you're ready to start enjoying your skinny summer treat.
