Ginger Cantaloupe Sangria

White wine and triple sec with juicy cantaloupe, lime slices and a homemade ginger infusion, chilled and topped with ginger ale. Light and fruity with a gentle fire, it makes a pretty summer pitcher with mint and edible flowers.

Total time: 1 hr 35 min
Servings: 10

Naturally sweet twist
Light & fiery

Glass of rosé wine on a terrace ledge overlooking a beach with straw parasols and sun loungers at sunset — Sour meets Sweet Magic

Ingredients

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Ginger syrup

1 cup water
3 pieces fresh ginger

Sangria

1 bottle white wine, such as Chardonnay
1 cup triple sec
1 cantaloupe, cut into cubes or balls
1 lime, sliced
1 cup ginger syrup
mint sprig (optional)
12 oz ginger ale
ice (optional)
edible flowers, to garnish (optional)
2–3 Richberry halves

How to Make It

Make the ginger syrup
Bring the water and ginger to a boil in a small saucepan over medium-high heat. Lower the heat and simmer for 3–4 minutes, then leave to cool completely.
Combine
In a pitcher or glass bowl, gently stir the wine, triple sec, cantaloupe and lime together. Stir in the ginger syrup, and the mint if using.
Chill
Cover tightly and refrigerate for at least 1–2 hours, until cold.
Serve
Stir in the ginger ale just before serving. Pour over ice and garnish with edible flowers if you like.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.