I figured it was time for another cucumber drink, just in case you are still wondering what to do with all those cucumbers in your garden. Even though we don’t have cucumbers, we certainly have mint..and plenty of it. There is a section of the yard next to the garden boxes that started off with Rosemary. Rosemary grows like weeds in Seattle, there are people who actually have it growing like hedges – what a wonderful smell they have walking up to their front door. Back to our garden – so even though it started with Rosemary, and we figured we would have to trim it back it would grow so big – it only lasted a season. I guess Rosemary has not been happy with the cold winters we have been having – and it hasn’t been doing as well in the recent years. Two years ago, my husband decided to plant some mint in that space – we heard that mint also grows like weeds, so we figured we would give it a try. Sure enough, it is perfect for that area – it dies in the winter and comes back in the spring – and so far (knock on wood), it hasn’t taken over the entire yard yet.
Needless to say – I have been making a lot of drinks with mint this summer. Cucumber and Mint is a wonderful combination (as I proved here), but add some Mango to the mix – and you’ve got yourself a party in a glass. I found this recipe in Bon Appetit, and I had to give it a try. This was almost like a Sangria – alcohol soaked fruit with a wine base – it was wonderfully refreshing. What I love most about these drinks, is you get a little snack with every glass. I served this to some friends, and it went quickly. A perfect summertime drink – now only if we could get Mangos to grow in the Pacific NW…we would be set!
- 1 1/2 tablespoons sugar
- 1 750-ml bottle Sauvignon Blanc
- 1 hothouse cucumber, peeled, cut into 1/4″ rounds
- 1 mango, pitted, peeled, finely diced
- 12 sprigs fresh mint, divided
- 1 cup ginger ale
Stir sugar and 1 1/2 tablespoons hot water in a large pitcher until dissolved. Add wine, cucumber, and mango. Remove leaves from 6 sprigs of mint; stir into pitcher. Cover and chill for at least 3 hours and up to 6 hours.
Stir ginger ale into pitcher. Fill 6 large wineglasses with ice. Divide wine cooler among glasses. Garnish with remaining 6 mint sprigs.
For a printer-friendly version of this recipe, please click here: Mango-Cucumber Wine Cooler