Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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 

August 2016


Recipe Summary

30 mins
1 hr 15 mins
8 to 10


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.