Ingredients
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3 Persian cucumbers, thinly sliced lengthwise
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8 mint sprigs
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2 limes, thinly sliced
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Distilled water
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Two 750-ml bottles Vinho Verde
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Two 12-ounce bottles ginger beer
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6 ounces gin
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1 1/2 ounces fresh lime juice
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Ice cubes (optional)
Directions
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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.
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In a large punch bowl, stir the wine with the ginger beer, gin and lime juice. Refrigerate until chilled, about 45 minutes.
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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.