Use a melon baller to scoop 2 cups of watermelon balls out of a large slice of fresh watermelon. Slice the strawberries.
Pour the rosé wine, grapefruit juice, bourbon, honey and Chambord in a large pitcher. Stir until the honey dissolves into the mixture. (If your honey is especially thick, warm it first to thin it out before adding.) Then add the watermelon balls and strawberries. Cover the refrigerate for at least 2 hours.
After at least two hours, stir and taste for sweetness. If you like your sangria on the sweeter side, stir in a little more honey. If the sangria is too strong, plan to pour it over ice. When ready to serve stir in the fresh raspberries and pour into glasses.