Rosé Sangria

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.