Good living

Bom Dia! Sangria Verde

We’re having a little fling with Portuguese traditions this month. While it’s 30 in the shade, this Sangria Verde – a refreshing take on the classic Spanish and Portuguese summer fruit punch – is one to put on the ‘to do’ list.
Sangria Verde is best had on a cooker of a day. Now’s the time. So keep the recipe pinned up close by.
(Adapted from the The Bojon Gourmet.) Our Weylandts vintage style jars and Portuguese old school stoneware jugs round off the picture of a table that takes long cool drinks very seriously.
Sangrìa Verde {with Vinho Verde, Cucumber, Melon, Mint, Basil + Lime}
Best on the day it’s made, as the fruit and vegetables will discolor after a day or two in the fridge and the drink will taste less bright and well-defined. Serve glasses with small spoons for scooping up the tasty goodies. Feel free to up the rum for more kick, or leave it out altogether.
Makes 4-6 servings
1/4 cup organic blonde cane sugar
1/4 cup boiling water
3/4 cup cubed green melon
1/2 cup thinly sliced cucumber
1/2 cup halved green table grapes
1 lime, thinly sliced
juice of 1 lime
2 sprigs mint, plus some leaves for garnish
2 sprigs basil, plus some leaves for garnish
1 (750mL) bottle Vinho Verde (or dry white or sparkling wine such as Prosecco), chilled
1/2 cup white rum
sparkling water
In a small, heat-proof jar or bowl, stir together the sugar and boiling water to dissolve the sugar.
In a large vessel, such as a glass pitcher or caraffe combine the cucumber, melon, grapes, lime slices, lime juice, mint, and basil. Pour in the Vinho Verde, rum, and simple syrup. Stir gently to combine, then cover and chill for at least 30 minutes or up to several hours.
To serve, fill tall glasses or mini lab jars with ice. Pour in sangrìa and spoon in some of the fruity bits. Top off each glass with a spritz of sparkling water and some mint and basil leaves to garnish, and serve.
Pictures and recipe adapted via here

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