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Cucumber Watermelon Sangria

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I’ve never met a sangria that I didn’t like.

There is just something about the cocktail – whether it’s sweet or dry, loaded with berries or apples, kissed by brandy or juice – that makes it appropriate for all seasons. I think what I love most about it is how highly customizable it is. While sangria purists usually only consider a hearty red wine as their base… I am no purist.

I will experiment with any and all wines, fruit of all kinds, seasonal flavors (like apple cider! Blood orange! Pomegranate vanilla! Pineapple!) and I kind of sort of wish that it was acceptable to have a pitcher of sangria in the fridge at all times.

I mean, it has fruit? Fruit it a major food group? So sangria is a snack?

That fruit. Let’s talk about that fruit. The way it soaks up the wine like a sponge is just dreamy. Is there any better drink – you can sip and sip during happy hour and then finish off with a few bites too? I dig it.

Cucumbers may not quite soak up the flavor like an apple would, but they certainly do their job. They infuse every beverage they land in – think of dreamy, icy, minty spa water – so you get the most refreshing, crispy flavor when the slices are added to the sauvignon blanc. Combined with the watermelon balls and a bit of pressed juice, lots of limes and mint, this is the ideal summer drink to serve on a sweltering day.

Here is the ORIGINAL RECIPE.

I added in a cup or so of fresh watermelon juice. You can get this by pressing fresh watermelon through a fine mesh sieve or by blending watermelon chunks and straining the juice. Play around with how much you’d like to add based on your flavor preferences.

I added about 2 cups of watermelon balls (or chunks!) along with the cucumber.

I left out the honeydew melon.

I doubled the mint and limes. Enjoy!


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