Summery Melon Sangria

SUMMERY MELON SANGRIA
1 (750 milliliter) bottle of dry Rose’
½ c. elderflower liqueur (such as St. Germain)
2 mint sprigs, divided
1 ½ c. (1”) cubed cantaloupe, divided
1 ½ c. (1”) cubed honeydew melon, divided
1 ½ c. (1”) cubed seedless watermelon, divided
1 ½ c. chilled club soda

1. Combine rose, liqueur, 1 mint sprig and 1 c. of each melon in a pitcher.
2. Cover and chill for at least 8 hours.
3. Place remaining melon in a single layer in small baking dish. Cover and freeze.
4. Remove mint sprig from pitcher and discard.
5. Stir remaining mint sprig, frozen melon and club soda into pitcher, right before serving.
   *You can use a melon baller to scoop the frozen fruit and place in pitcher. It will look like bobbing orbs.