Cucumber, Ginger, and Sake Sangria

Name: Cucumber, Ginger, and Sake Sangria
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps finely chopped crystallized ginger (optional); 454 grams large seedless cucumber (usually plastic-wrapped); 2 Tbsps fresh lemon juice, or to taste; 720 milliliters chilled dry sake; 158 milliliters sugar; 473 milliliters water

Need a gluten free, fodmap friendly, and vegan beverage? Cucumber, Ginger, and Sake Sangria could be a tremendous recipe to try. This recipe makes 8 servings with 201 calories, 1g of protein, and 0g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 10 minutes. A mixture of crystallized ginger, sake, water, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

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.

Ingredients you will need

Cucumber

Equipment you will use

Blender

Add water, sugar, fresh ginger, and lemon juice to blender and purée until smooth.

Ingredients you will need

Fresh Ginger

Lemon Juice

Sugar

Water

Equipment you will use

Blender

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.

Ingredients you will need

Candied Ginger