Wash the outside of the watermelon really well. Slice thick slabs of watermelon, then cut into chunks, making sure the rind is intact for some of the cubes and they have a nice amount of fruit still attached. (You should have about 12 cups.)
Transfer the chunks to a large punch bowl or drink dispenser. Add in the rosé.
Cover and chill in the fridge for at least 6 hours (ideally 12-24. The longer the better.)
Right before serving, stir in the chilled Proseco or Moscato.
Serve in glasses, using tongs to add individual pieces of watermelon along with a slice of lime.
NOTE: Prosecco is very fruity and less sweet, whereas Moscato is very sweet, fragrant, and less acidic. Choose whichever one you prefer.
Nutrition
Calories: 236kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 349mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1070IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 1mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Other Notes
Course: DrinksCuisine: SpanishKeyword: easy summer drinks, Sangria, summer sangria, watermelon sangria
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