Cucumber, Basil and Mint Sangría Blanco
 
Makes 8 to 10 servings
Ingredients
  • ½ cup granulated sugar
  • ½ cup water
  • 3 limes, thinly sliced, divided
  • 2 (750-ml) bottles white Vinho Verde*, chilled
  • ½ seedless cucumber, thinly sliced
  • 2 cups cubed honeydew
  • ¼ cup fresh mint leaves
  • ¼ cup fresh basil leaves
Instructions
  1. In a small saucepan, combine sugar, ½ cup water, and 1 sliced lime. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Remove from heat, and let stand for 30 minutes. Strain mixture through a fine-mesh sieve, discarding solids. Refrigerate in an airtight container for at least 2 hours or up to 2 weeks.
  2. In a large pitcher, combine chilled simple syrup, wine, cucumber, remaining 2 sliced limes, honeydew, mint leaves, and basil leaves. Cover and refrigerate for at least 2 hours, stirring occasionally.
Notes
*Vinho Verde hails from the historic Minho province of Portugal and includes red, white, and rosé wines.
Recipe by Victoria at https://victoriamag.com/cucumber-basil-mint-sangria-blanco-recipe/