Cucumber Ginger And Sake Sangria Recipes

MAKE-AHEAD CUCUMBER-ELDERFLOWER SANGRIA

Steps:

• Stir together the gin, elderflower liqueur, limeade, cucumber slices and wine in a carafe or pitcher. Wrap and refrigerate until chilled and the cucumbers infuse the mixture, about 3 hours. Serve over ice in small rocks glasses. Garnish each drink with a mint sprig.

GINGER MARTINI WITH SAKE

Steps:

• Muddle the ginger and simple syrup in a cocktail shaker. Add the vodka, sake, and crushed ice, to taste, and shake to combine. Strain into a chilled martini glass and serve.

CUCUMBER, GINGER, AND SAKE SANGRIA

Steps:

• Cut cucumber crosswise into three equal pieces. Peel and chop 2 pieces, then put into a blender. Peel 4 lengthwise strips from remaining piece, leaving stripes of green, then halve piece lengthwise and core. Thinly slice crosswise.
• Add water, sugar, fresh ginger, and lemon juice to blender and purée until smooth. Pour through a medium-mesh sieve into a pitcher, then stir in sake, crystallized ginger if using, and cucumber slices. Chill, covered, until ready to serve, up to 2 hours. Serve over ice.

TANGERINE GINGER SAKE SANGRIA

Steps:

• Simple syrup:.
• Bring 1 cup of sugar and 1 cup of water to a boil in a saucepan over medium-high heat, stirring to dissolve the sugar.
• Add 1/2 cup of fresh, chopped ginger. Remove from heat, and let steep 30 minutes.
• Pour syrup through a fine sieve into a heat resistant container; discard ginger. Chill in the refrigerator. If you made extra, just store it in an airtight container for up to a week.
• Sangria:.
• Thinly slice 3 tangerines and add them to a pitcher.
• Add 1/3 cup of fresh mint leaves to a glass with barely enough sake to cover and mull them.
• Add the mulled mint and the remaining sake to the pitcher.
• Add the chilled ginger syrup to the pitcher and mix well. You can add extra mint to look pretty.
• For each glass wipe the rim of the glass with a tangerine slice and then twist the wet rimmed glass in the sugar.
• Add sangria to glass and garnish with tangerine slice and mint.

GINGER-SPICED CUCUMBERS

Steps:

• In a serving bowl, stir together the red wine vinegar, mirin, brown sugar, ginger and lime juice. Add the cucumber and onion, and toss gently to coat. Chill for 30 minutes to blend flavors before serving.

CUCUMBER AND SAKE GRANITA

Steps:

• In a blender, purée the sugar and 1/4 cup water on high for 2 minutes. Scrape down the sides, let rest for a minute and then purée again for 30 seconds.
• Add the cucumbers, melon, lime juice, sake and a pinch of salt. Purée the mixture until smooth, then strain through a fine-mesh sieve set over a large baking dish. Freeze the mixture. Scrape with a fork until light and fluffy, like fresh snow. Serve in small bowls or glasses, topped with a light sprinkle of sea salt and shiso leaf.