Sangria is always a summer staple for me, but I wanted to deviate from the traditional red wine and fruit combination to create something a little lighter. Using crisp white wine and fresh summer fruits, I made two different flavors that embody the taste and aromas of summer. The cucumber strawberry combination turns a beautiful blush color after just one day of infusing and has a sweet finish. The cucumber ginger grapefruit has a bit of citrus tartness that makes for a clean and crisp mix. Both make a simple and elegant wine cocktail to serve up to guests at your next party or to relax with on a warm summer day!
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For Cucumber Strawberry Sangria:
Half of a large cucumber, thinly sliced
8-10 fresh strawberries, hulled and sliced
Half of a lime, sliced
6 fresh mint leaves
2 Tbs honey
Half of a (750ml) bottle of white wine (pinot grigio or sauvignon blanc)
Fresh strawberries, cucumber slices, and mint for garnish
For Cucumber Ginger Grapefruit Sangria:
Half of a large cucumber, thinly sliced
Half of a pink grapefruit, sliced
2-3 thinly sliced strips of fresh ginger
Half of lime, sliced
6 fresh mint leaves
Half of a (750ml) bottle of white wine (pinot grigio or sauvignon blanc)
Grapefruit slices, cucumber slices, and fresh mint for garnish
Combine all ingredients (for whichever sangria you choose) into a large canning jar or pitcher. Pour wine over the fruit, seal, and place in the refrigerator for 24-48 hours.
Distribute among ice filled glasses, add a few pieces of the fruit from the mix, garnish, and serve!
Enjoy responsibly!
