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. Slideshow: More Sangria Recipes
How to Make It
Step 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.
Step 2
In a large punch bowl, stir the wine with the ginger beer, gin and lime juice. Refrigerate until chilled, about 45 minutes.
Step 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.
