Vinho Verde Sangria with a Mint-and-Cucumber Ice Ring - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Justin Chapple
Justin Chapple, Food & Wine's resident Mad Genius, uses a Bundt pan to make an ice ring for his refreshing gin-and-Vinho Verde sangria. It's a total crowd-pleaser.
Ingredients
- 3 Persian cucumbers, thinly sliced lengthwise
- 8 mint sprigs
- 2 limes, thinly sliced
- Distilled water
- Two 750-ml bottles Vinho Verde
- Two 12-ounce bottles ginger beer
- 6 ounces gin
- 1 1/2 ounces fresh lime juice
- Ice cubes (optional)
Instructions
- Layer the cucumbers, mint sprigs and limes in a Bundt pan. Gradually add just enough distilled water to cover. Freeze until solid, 8 hours or overnight.
- In a large punch bowl, stir the wine with the ginger beer, gin and lime juice. Refrigerate until chilled, about 45 minutes.
- Fill a large bowl with very hot water. Dip the bottom of the Bundt pan in the water to loosen the ice ring and invert it onto a plate. Add the ice ring to the sangria. Serve in wineglasses, with or without ice.
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