Cucumber Melon Basil Sangria

It's "Sangria Saturday" and time for another one of my signature recipes!

If you're looking for complete refreshment this "Summer of Sangria", how about trying my "Cucumber Melon Basil" recipe.

The subtle sweetness of the honeydew melon coupled with the fresh and bright flavor of cucumber, the grassiness of the basil and the acidity of both the wine and lime makes for what possibly could be the most refreshing sangria of the summer season.

It's an easy mix and here's what you need and how to do it.

Ingredients

1 small Honeydew Melon

1 English Cucumber, thinly sliced

1 Lime, thinly sliced

12 fresh Basil Leaves

¼ cup Lime Juice

¼ cup Honey

1 750 ml bottle Sauvignon Blanc, chilled

1 bottle Sparkling Water, chilled

Fresh Basil Leaves for garnish

Lime, sliced for garnish

Instructions

1. Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher combine melon, cucumber, lime slices, and the 12 Basil leaves.

2. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours.

3. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint, basil and lime slice.

Chef Jeff's Notes: To really brighten up this drink, add ½ cup Hendricks Gin!

Cheers to a great "Summer of Sangria"!

Recipe By: Jeffrey Snyder

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