Cucumber Ginger And Sake Sangria Recipes

CUCUMBER, GINGER, AND SAKE SANGRIA

Steps:

• Cut cucumber crosswise into three equal pieces. Peel and chop 2 pieces, then put into a blender. Peel 4 lengthwise strips from remaining piece, leaving stripes of green, then halve piece lengthwise and core. Thinly slice crosswise.
• Add water, sugar, fresh ginger, and lemon juice to blender and purée until smooth. Pour through a medium-mesh sieve into a pitcher, then stir in sake, crystallized ginger if using, and cucumber slices. Chill, covered, until ready to serve, up to 2 hours. Serve over ice.

TANGERINE GINGER SAKE SANGRIA

Steps:

• Simple syrup:.
• Bring 1 cup of sugar and 1 cup of water to a boil in a saucepan over medium-high heat, stirring to dissolve the sugar.
• Add 1/2 cup of fresh, chopped ginger. Remove from heat, and let steep 30 minutes.
• Pour syrup through a fine sieve into a heat resistant container; discard ginger. Chill in the refrigerator. If you made extra, just store it in an airtight container for up to a week.
• Sangria:.
• Thinly slice 3 tangerines and add them to a pitcher.
• Add 1/3 cup of fresh mint leaves to a glass with barely enough sake to cover and mull them.
• Add the mulled mint and the remaining sake to the pitcher.
• Add the chilled ginger syrup to the pitcher and mix well. You can add extra mint to look pretty.
• For each glass wipe the rim of the glass with a tangerine slice and then twist the wet rimmed glass in the sugar.
• Add sangria to glass and garnish with tangerine slice and mint.