Vinho Verde Sangria with a Mint-and-Cucumber Ice Ring

Justin Chapple, Food & Wine's resident Mad Genius, uses a Bundt pan to make an ice ring for his refreshing gin–and–Vinho Verde sangria. It's a total crowd-pleaser.
  • Active:
  • Total Time:
  • Servings: 8 to 10
  • Time(Other): plus 8 hr freezing

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  • 3 Persian cucumbers, thinly sliced lengthwise
  • 8 mint sprigs
  • 2 limes, thinly sliced
  • Distilled water
  • Two 750-ml bottles Vinho Verde
  • Two 12-ounce bottles ginger beer
  • 6 ounces gin
  • 1 1/2 ounces fresh lime juice
  • Ice cubes (optional)

How to make this recipe

  1. Layer the cucumbers, mint sprigs and limes in a Bundt pan. Gradually add just enough distilled water to cover. Freeze until solid, 8 hours or overnight.

  2. In a large punch bowl, stir the wine with the ginger beer, gin and lime juice. Refrigerate until chilled, about 45 minutes.

  3. Fill a large bowl with very hot water. Dip the bottom of the Bundt pan in the water to loosen the ice ring and invert it onto 
a plate. Add the ice ring to the sangria. Serve in wineglasses, with or without ice.

Make Ahead

The mint-and-cucumber ice ring can be frozen for up to 3 days. The Vinho Verde sangria can be refrigerated overnight.

Contributed By Published August 2016

1082252 recipes/vinho-verde-sangria-mint-and-cucumber-ice-ring 2016-07-14T13:23:43+00:00 Justin Chapple vegetarian august-2016 recipes,vinho-verde-sangria-mint-and-cucumber-ice-ring 1082252

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