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

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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 

Active Time:
30 mins
Total Time:
1 hrs 15 mins
Yield:
8 to 10

Ingredients

  • 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)

Directions

  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.

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