Watermelon Rosé Sangria
Fresh berries and watermelon give a summer-inspired twist to this rosé sangria that's made ahead and chilled for an easy party staple.
fresh strawberries
1
pound
seedless watermelon
1
pound
fresh raspberries
1
(12 ounce) package
rosé wine
2
(750 milliliter) bottles
white vermouth
¾
cup
honey
¼
cup
fresh basil leaves
1
sprig
chilled cucumber-flavored sparkling water, or to taste
3
(12 fluid ounce) cans
 Cut strawberries in half and watermelon into chunks, or use a melon baller.
  Combine strawberries, watermelon, and raspberries in a large bowl. Pour rosé, vermouth, and honey into a large pitcher and stir until honey dissolves. Add 1/2 of the fruit and basil. Place pitcher and remaining fruit in a refrigerator for at least 6 hours.
  Scoop a large spoonful of cold fruit into the bottom of glasses; add sangria and sparkling cucumber water to taste.
