Honeydew Jicama And Cucumber Sangria Recipes

HONEYDEW, JICAMA AND CUCUMBER SANGRIA

Steps:

• Bring the sugar and lime juice to a boil in a small saucepan, stirring until the sugar has dissolved. Let cool, then transfer the syrup to a 3-quart pitcher.
• Add the wine, gin, triple sec and soda to the pitcher, and stir to combine. Add the cucumbers, jicama and melon, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours up to overnight.
• To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass.

DELICIOUS CUCUMBER SANGRIA RECIPE - (4.5/5)

Steps:

• Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.

SANGRIA

Steps:

• Place the fruit in a large vat. Pour in the red wine, white wine, citrus rum and citrus vodka. Next, to add a subtle sweetness, dissolve the sugar in 1 cup water and add it to the mix. Stir well, then cover and refrigerate for several hours, giving the fruit and liquids time to meld. Serve in glasses over ice, and have tongs nearby so guests can help themselves to the fruit.
• Designated drivers are recommended!

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.