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    Home / Drinks
    5 from 2 reviews

    Sangrìa Verde {Vinho Verde, Cucumber, Melon, Mint, Basil + Lime}

    By Alanna Taylor-Tobin on Sep 15, 2014 (updated Feb 6, 2020) / 38 Comments

    Jump to Recipe Print Recipe

    delicious Sangrìa Verde

    I've long been a fan of dry, sparkly Italian Prosecco, so I was thrilled when I discovered its softer relative, Portugese Vinho Verde. If Prosecco is like the Italian language – brash, a little sassy, and perfect for telling someone off, vinho verde is like Portugese – subtle and velvety on the tongue, like a whisper.

    top down shot of ingredients

    True to its name, vinho verde has a green tinge with a dry acidity and subtle fizz. It is the definition of "slightly frizzante," (or whatever the Portugese equivalent would be) and just the thing to quaff on a warm summer's day before your siesta.

    sliced cucumber

    Since discovering this spirit a few years ago, I've had a mind to turn it into a sangrìa verde filled with all the green things of late summer: cubes of fragrant melon, slices of slender cucumber, sweet green grapes, tart limes, and herbaceous basil and mint. I thought I'd sweeten it with a touch of simple syrup and fortify it with a splash of white rum.

    sliced melon

    Years went by when sangrìa verde existed only in my mind. Other green beverages and sangrìas were realized, but this one kept getting put on hold.

    juice squeezed into jar

    After making Cucumber Melon Caprese Salads, I found myself with the majority of ingredients needed for this drink, so I finally gave it a go. Thinking that St. Germain makes everything better, and that it would pair nicely with the floral melon, I used it in place of simple syrup and rum. I muddled, I steeped, I strained, I stirred. Finally after all these years, I took a sip of my creation.

    wine poured into jar

    And... it was just ok. You could say I was only slightly frizzante about it. The flavors were muddy. Instead of making everything taste like magic and flowers the way it usually does, the St. Germain just masked the delicate melon and mint, refusing to come forward on its own no matter how much I added. I had to force myself and Jay to drink the rest, and that is really saying something. "Maybe it's just not hot enough to be drinking this," Jay said kindly while choking down a glass.

    ingredients in jar

    I almost gave up on sangrìa verde, thinking that perhaps it was a thing that was better in my head than in reality. But when a mini "heat wave" (75 degrees) rolled into San Francisco this week, I decided to give it one last try. I made the recipe as simple as possible, sweetening it with a quick sugar syrup, and skipping the muddling in favor of simply combining all the ingredients and letting them hang out together for a bit before pouring it into glasses.

    side shot of Sangrìa Verde

    This sangrìa verde exceeded my expectations. It was clean and crisp, a little floral and deeply refreshing.

    cocktail in glasses

    I like that you can taste all the different components: wine, cucumber, melon, a little sweetness from the grapes, herbaceous topnotes from fresh mint and basil. The rum gives it a bit of oomph without interfering with the other flavors, and a bit of lime juice sharpens things up. My favorite part is scooping up bits of crisp, ice cold cucumber and chilly grapes to eat when I finish a glass.

    top down shot of Sangrìa Verde

    More Green Drink Recipes:

    • Matcha Mint Juleps
    • Fall Greens Smoothie
    • Mint and Celery Soda
    • Tarragon Gin and Tonics

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this sangria verde recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 2 reviews

    Sangrìa Verde {with Vinho Verde, Cucumber, Melon, Mint, Basil + Lime}

    Print Recipe Pin Recipe
    A refreshing take on a classic sangria.
    Alanna Taylor-Tobin
    Prep Time: 35 minutes minutes
    Total: 35 minutes minutes
    Servings: 4 to 6 servings

    Ingredients

    • 1/4 cup organic blonde cane sugar
    • 1/4 cup boiling water
    • 3/4 cup cubed green melon
    • 1/2 cup thinly sliced cucumber
    • 1/2 cup halved green table grapes
    • 1 lime, thinly sliced
    • juice of 1 lime
    • 2 sprigs mint, plus some pretty leaves for garnish
    • 2 sprigs basil, plus some pretty leaves for garnish
    • 1 bottle Vinho Verde (or dry white or sparkling wine such as Prosecco), chilled (750mL)
    • 1/2 cup white rum
    • ice
    • sparkling water
    Prevent your screen from going dark

    Instructions

    • In a small, heat-proof jar or bowl, stir together the sugar and boiling water to dissolve the sugar.
    • In a large vessel, such as a 2-quart mason jar, pitcher, or punch bowl, combine the cucumber, melon, grapes, lime slices, lime juice, mint, and basil. Pour in the Vinho Verde, rum, and simple syrup. Stir gently to combine, then cover and chill for at least 30 minutes or up to several hours.
    • To serve, fill tall glasses with ice. Pour in sangrìa and spoon in some of the fruity bits. Top off each glass with a spritz of fizzy water and some pretty mint and basil leaves to garnish, and serve.

    Notes

    I like this sangrìa best on the day it's made, as the fruit and vegetables will discolor after a day or two in the fridge and the drink will taste less bright and well-defined.
    Serve glasses with small spoons for scooping up the booze-soaked goodies. Feel free to up the rum for more boozy oomph, or leave it out altogether for lightweights.
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 305kcalCarbohydrates: 27gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 23mgPotassium: 282mgFiber: 1gSugar: 20gVitamin A: 35IUVitamin C: 14mgCalcium: 22mgIron: 0.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Sangrìa Verde {with Vinho Verde, Cucumber, Melon, Mint, Basil + Lime}

    I like this sangrìa best on the day it's made, as the fruit and vegetables will discolor after a day or two in the fridge and the drink will taste less bright and well-defined. Serve glasses with small spoons for scooping up the booze-soaked goodies. Feel free to up the rum for more boozy oomph, or leave it out altogether for lightweights.

    Makes 4-6 servings

    1/4 cup organic blonde cane sugar
    1/4 cup boiling water
    3/4 cup cubed green melon
    1/2 cup thinly sliced cucumber
    1/2 cup halved green table grapes
    1 lime, thinly sliced
    juice of 1 lime
    2 sprigs mint, plus some pretty leaves for garnish
    2 sprigs basil, plus some pretty leaves for garnish
    1 (750mL) bottle Vinho Verde (or dry white or sparkling wine such as Prosecco), chilled
    1/2 cup white rum
    ice
    sparkling water

    In a small, heat-proof jar or bowl, stir together the sugar and boiling water to dissolve the sugar.

    In a large vessel, such as a 2-quart mason jar, pitcher, or punch bowl, combine the cucumber, melon, grapes, lime slices, lime juice, mint, and basil. Pour in the Vinho Verde, rum, and simple syrup. Stir gently to combine, then cover and chill for at least 30 minutes or up to several hours.

    To serve, fill tall glasses with ice. Pour in sangrìa and spoon in some of the fruity bits. Top off each glass with a spritz of fizzy water and some pretty mint and basil leaves to garnish, and serve.

    Sangrìa Verde in glasses

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    Reader Interactions

    Comments

    1. Rebecca Winkler says

      September 15, 2014 at 10:28 am

      Beautiful! I happen to have a bottle of vinho verde in my fridge right now...it's kind of cold already in Boston, but I'm in denial, so this is just the kind of thing I need this week.

      Reply
      • Alanna says

        September 15, 2014 at 6:44 pm

        Oh how perfect. Just crank up the heater and slip on a pair of shorts, and you're golden. :)

        Reply
    2. Christine says

      September 15, 2014 at 1:03 pm

      I have loved vinho verde since my introduction to it in Portugal during my honeymoon - we kept seeing it on menus and I finally asked what it was (thinking it might actually be green-coloured wine). Our server described it as a young wine and it was love at first sip, it's so delicious! This recipe looks lovely, and your pictures are really beautiful :)

      Reply
      • Alanna says

        September 15, 2014 at 9:55 pm

        A honeymoon in Portugal? How lovely! I'm sorry to say I've never been. When I do I'm sure to drink too much of this wine. Thank you so much for the kind note! :)

        Reply
    3. Crystal S. | Apples & Sparkle says

      September 15, 2014 at 5:11 pm

      This is wonderful! It makes me sad that the warm weather is almost behind us, this would have been the PERFECT thing to be drinking during this hot, hot summer we just had! I love it, and stunning photos too! : )

      Reply
      • Alanna says

        September 15, 2014 at 9:59 pm

        I know, I was sorry I didn't get the recipe hammered out sooner. Come to California - it's still hot here! ;)

        Reply
    4. dana says

      September 15, 2014 at 7:47 pm

      STUNNING! As always. I'll take two!

      Reply
      • Alanna says

        September 15, 2014 at 10:00 pm

        Coming right up girlfriend!

        Reply
    5. Liz @ Floating Kitchen says

      September 15, 2014 at 9:50 pm

      Your photos are incredible! And this looks so refreshing!

      Reply
      • Alanna says

        September 15, 2014 at 10:00 pm

        Oh thank you Liz!

        Reply
    6. evi@thehealthycook says

      September 16, 2014 at 1:24 pm

      it looks perfect!!! I will definetely try it!
      and youw photow are stunning! well done!!

      Reply
      • Alanna says

        September 16, 2014 at 5:23 pm

        Oh thank you Evi! I hope you love it.

        Reply
    7. Allie BakingAMoment says

      September 16, 2014 at 3:11 pm

      I love the idea of a green sangria! I've never seen anything like it before and the flavors sound wonderful together...

      Reply
      • Alanna says

        September 16, 2014 at 5:23 pm

        Thanks, Allie!

        Reply
    8. Julia@ Vikalinka says

      September 16, 2014 at 3:24 pm

      I have never even heard of Vinho Verde and it's a real shame because I am a huge fan of anything "frizzante"! :-) I will have to track it down and give this sangria a try since we are still enjoying incredibly warm weather. Thank you for sharing. How do you get your cucumber slices to float so perfectly, Alanna? Magic?

      Reply
      • Alanna says

        September 16, 2014 at 5:25 pm

        If you like anything frizzante you will definitely love vinho verde! As for the cucumber slices, I layered them with the ice cubes, then as I was shooting I would give the drink a stir with the straw until I liked the shape that the goodies made. :)

        Reply
    9. Shinee D says

      September 16, 2014 at 3:55 pm

      Lovely drink! I can feel how crisp and clean it tastes. I can totally relate that some ideas are only better in our head, but you gave me that push that we can work on that idea to make it perfect in real life. Thanks!

      Reply
      • Alanna says

        September 16, 2014 at 5:27 pm

        Thanks, Shinee! I'm glad my silly story was inspiring - that makes my day. :)

        Reply
    10. Eileen says

      September 16, 2014 at 6:31 pm

      This is exactly what I want to drink while it remains so stupidly hot! (We were in Portland over the weekend and it was 90F. WHAT.) Why yes, I will cram my face with crisp, cold wine and fruit. :)

      Reply
      • Alanna says

        September 16, 2014 at 8:09 pm

        I love Portland! But that is way too hot, especially for us delicate Bay Area flowers. This heat wave has turned me into a cantankerous old man in my head shouting, "Pumpkin lattes? Damn kids these days!"

        Reply
    11. Sue/the view from great island says

      September 17, 2014 at 3:16 am

      Our car overheated in the 106F weather today...can I just say I need this really REALLY badly!

      Reply
      • Alanna says

        September 17, 2014 at 6:39 am

        Ugh, how horrible! I'm sorry, Sue. I wish I could dump a giant pitcher of this all over SoCal.

        Reply
    12. Angela Price says

      September 17, 2014 at 9:03 pm

      It's still blistering hot in Los Angeles, so we could certainly use a pitcher of this! I love summery, slightly fizzy drinks like this!

      Reply
      • Alanna says

        September 18, 2014 at 6:11 pm

        Don't I know it. My heart and fizzy drinks go out to you guys.

        Reply
    13. Thalia @ butter and brioche says

      September 18, 2014 at 2:47 am

      This is the most perfect refreshing and delicious recipe for the upcoming summer here in Australia! Thanks for sharing the recipe Alanna! As usual I am obsessed with your photography.. definitely guilty of re-pinning these images too many times!

      Reply
      • Alanna says

        September 18, 2014 at 6:12 pm

        You are so sweet. Thanks, Thalia!

        Reply
    14. Kate says

      September 18, 2014 at 10:04 pm

      Gasp! That's what I do every time I see your new posts, Alanna. Your photos are just drop-dead stunning. This sangria sounds so lovely!

      Reply
      • Alanna says

        September 20, 2014 at 2:38 am

        Goodness, thank you, Kate! The feeling is very mutual!

        Reply
    15. Julian Funez says

      October 05, 2014 at 9:11 pm

      Well, my lover is coming to Cancún (where I live) at the end of October and this sounds like the kind of drink I¿d make for our first date on the beach....

      Cannot wait! :D

      Reply
      • Alanna says

        October 07, 2014 at 6:30 pm

        Aw! How sweet and what a lucky lover. :)

        Reply
    16. Cristina says

      September 23, 2015 at 11:21 am

      Just tried your Vinho Verde Sangria, and as I sip it have to congratulate you as its absolutely delicious! Im Portuguese and have access to all kinds of different and subtle Vinho Verdes and the more I try the more I love them. As you say slightly frizzante, or as we would say "com um espumante leve e fresco"... Tomorrow I will serve it to a girls lunch, which I think will go down a hit. Muito Obrigado!

      Reply
      • Alanna says

        May 14, 2018 at 3:12 pm

        Aw what a sweet note - a belated thank you for reading and trying my recipe!

        Reply
    17. Restaurante OLÁ LISBOA says

      February 28, 2016 at 4:27 pm

      Love it

      Reply
      • Alanna says

        May 14, 2018 at 3:13 pm

        :)

        Reply
    18. Stephanie Smith says

      September 01, 2017 at 1:29 pm

      Just finished throwing together a double batch of this for a girls night! So excited to try it. It looks and smells amazing!

      Reply
      • Alanna says

        September 06, 2017 at 7:15 pm

        Yay! I hope it was a hit. :)

        Reply
    19. Jennifer Ervin says

      May 14, 2018 at 2:33 pm

      Wonder how this would be with vodka instead of rum? Ever tried? jen

      Reply
      • Alanna says

        May 14, 2018 at 3:03 pm

        I bet that would work just fine; they're both fairly neutral spirits. Please let me know if you try it!

        Reply

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