Honeydew, Jicama and Cucumber Sangria
Crisp, cooling honeydew melon, cucumber and jicama combine with the bright floral notes of gin, lime juice and triple sec in this refreshing summer sangria.
- Level: Easy
- Total: 4 hr 45 min (includes cooling and chilling times)
- Active: 25 min
- Yield: about 8 servings (8 3/4 cups)
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- Level: Easy
- Total: 4 hr 45 min (includes cooling and chilling times)
- Active: 25 min
- Yield: about 8 servings (8 3/4 cups)
Ingredients
1/2 jicama, peeled and cut into 1/4-by-3/4-inch strips
1/4 honeydew melon, seeds and skin removed, halved crosswise, cut lengthwise into 1/4-inch-thick wedges
1 cup sugar
1/2 cup lime juice
One 750-milliliter bottle Riesling or other sweet white wine
1 cup gin, such as Hendrick's
1 cup triple sec, such as Cointreau
Two 12-ounce cans lemon-lime soda, such as Sprite
1/2 cucumber, halved crosswise, cut lengthwise into 1/4-inch-thick wedges
Directions
- 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.
