Sangria with melon, jicama and cucumber
Votes: 6
Time: 4 hours 45 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 310, total fat - G., saturated fats - G., proteins - G., carbohydrates - G., fiber - G., cholesterol - mg, sodium - mg, sugar - G.
Calories 310, total fat - G., saturated fats - G., proteins - G., carbohydrates - G., fiber - G., cholesterol - mg, sodium - mg, sugar - G.
Crisp and refreshing honeydew melon, cucumber, and jicama pair beautifully with the vibrant floral notes of gin, lime juice, and triple sec in this invigorating summer sangria. Before serving, let it sit in the refrigerator, preferably overnight, to allow the fruit and vegetables to release their juices and ensure the drink is perfectly chilled.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half a jicama, peeled and cut into 0.5 x 2 cm strips.
- Quarter a Honeydew melon, remove the seeds and rind, cut in half crosswise and slice into 0.5cm thick wedges.
- 1 cup of sugar
- 0.5 cup lime juice
- 1 bottle (750 ml) Riesling or other strong white wine
- 1 cup gin, such as Hendrick's
- 1 tbsp triple sec, such as Cointreau
- 2 x 0.33 ml cans of lemon-lime soda, such as Sprite
- Half a cucumber, cut in half crosswise, cut lengthwise into 0.5 cm thick slices.
We recommend
Recipes with similar ingredients: white wine, syrup, carbonated water, cucumbers, jicama, melon, Orange liqueur, gin, lime juice
Cooking the dish according to the recipe:
- Combine sugar and lime juice in a small saucepan and bring to a boil, stirring until the sugar dissolves. Let cool, then pour the syrup into a three-liter pitcher.
- Add wine, gin, triple sec, and soda to a pitcher and stir. Add cucumbers, jicama, and melon and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours or overnight.
- To serve, fill 8 glasses halfway with ice, then pour in the sangria and place fruit in each glass.
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