Top | The Veggie-Lover's Sriracha Cookbook

Watermelon Sriracha Sangria

(recipe, Randy Clemens)

primary-image, l


So, a funny thing happened to me on the way to this recipe. You see, when The Sriracha Cookbook first came out, a mention of Sriracha sangria somehow got on the press release, though I swear I’d never brought up such a concoction. Ever. But lo and behold, it seemed as though everyone was mentioning it: “Ooh! I can’t wait to try it!” and the like. The only problem was that it didn’t exist. But now, in a delectable display of supply and demand, I made a rockin’ recipe for Sriracha sangria, with the wonderful addition of everyone’s favorite summertime treat: watermelon. It’s procrastination in a glass.


  1. 8 cups cubed seedless watermelon
  2. 1 750.0 ml bottle dry unoaked white wine, such as Sauvignon Blanc or Pinot Grigio
  3. ¼ cup Calvados, light rum, or brandy
  4. ¼ cup sugar
  5. 3 Tbsp. Sriracha
  6. 2 limes, thinly sliced
  7. 12 fl. oz. natural ginger ale, such as Reed’s Original Ginger Brew
  8. Ice cubes, for serving
  9. Fresh mint sprigs, for garnish


  1. In a blender, purée 6 cups of the watermelon. Strain into a large pitcher. Add the wine, Calvados, sugar, Sriracha, lime slices, and remaining 2 cups of watermelon. Cover and refrigerate for at least 2 hours. (This can be made up to 2 days in advance.)
  2. When ready to serve, give the mixture a healthy stir, then pour in the ginger ale. Put a few ice cubes in each glass, then fill with the sangria, making sure to get some lime and watermelon goodies in everyone’s cup. Garnish with a sprig of mint and serve immediately.