Best 4 Honeydew Jicama And Cucumber Sangria Recipes

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Honeydew jicama and cucumber sangria is a refreshing and flavorful summer cocktail that is perfect for any party or celebration. Combining the sweetness of honeydew, the crispness of jicama, the coolness of cucumber, and the tanginess of citrus, this sangria is a delightful blend of flavors that is sure to please everyone. It is also very easy to make, requiring only a few simple ingredients and a little bit of time. So gather your friends, grab a glass, and enjoy this delicious and refreshing honeydew jicama and cucumber sangria!

Let's cook with our recipes!

GREEN MELON-MINT SANGRIA



Green Melon-Mint Sangria image

Melon liqueur adds flavor and also a festive bright green color to this spring sangria, teeming with tart apples, other green fruits and mint leaves. An obvious choice to serve at your next St. Patrick's Day party, this sangria would also work well in summer for a barbecue or pool party.

Provided by Food Network Kitchen

Categories     beverage

Time 4h20m

Yield 8 to 10 servings (10 cups)

Number Of Ingredients 7

One 750-milliliter bottle sparkling white wine
1 1/2 cups soda water
1 cup melon liqueur, such as Midori
1 cup loosely packed fresh mint leaves, large leaves torn into 1/2-inch pieces
2 small green apples, such as Granny Smith, cored and cut into 1/2-inch pieces (about 3 cups)
2 kiwis, peeled and cut into 1/4-inch-thick slices (about 1/2 cup)
1/4 honeydew melon, seeds removed, peeled and cut into 1/2-inch pieces (about 2 cups)

Steps:

  • Stir together the wine, soda water and liqueur in a 3-quart pitcher. Add the mint, apples, kiwis and melon, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
  • To serve, fill 8 to 10 glasses halfway with ice, then pour the sangria and fruit into each glass.

VANILLA, STARFRUIT AND CHAMPAGNE SANGRIA



Vanilla, Starfruit and Champagne Sangria image

Lillet Blanc, an aromatic French aperitif wine, enhances the delicate starfruit in this festive sangria. Made with Champagne and vanilla bean syrup, it's ideal for the holiday entertaining season and also works for wedding showers, birthdays or anytime you want to add a bit of sparkle to the party.

Provided by Food Network Kitchen

Categories     beverage

Time 4h45m

Yield 8 servings (8 cups)

Number Of Ingredients 8

3/4 cup granulated sugar
1 vanilla bean
2 cups Lillet Blanc aperitif wine
1 cup soda water
2 1/2 tablespoons lemon juice
1 pound starfruit, cut into 1/8-inch-thick slices (about 2 medium)
One 750-milliliter bottle champagne or sparkling white wine, chilled
Gold sanding sugar, for serving

Steps:

  • Bring the granulated sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Halve the vanilla bean lengthwise, scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Boil the syrup for 1 minute more. Let cool, then transfer the syrup to a 3-quart pitcher.
  • Add the Lillet, soda water and 2 tablespoons of the lemon juice to the pitcher, and stir to combine. Add the starfruit, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
  • When ready to serve, put the remaining 1/2 tablespoon lemon juice on a saucer. Put some sanding sugar on another saucer. Dip the rims of 8 glasses in the lemon juice, then in the sugar. Add the champagne to the pitcher, and stir gently to combine. Fill each glass halfway with ice, then pour sangria and starfruit into each glass.

GRILLED SANGRIA



Grilled Sangria image

Provided by Food Network Kitchen

Categories     beverage

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Halve and pit 2 plums, 2 apricots and 2 peaches. Grill over medium-high heat, turning occasionally, until slightly charred, about 4 minutes. Transfer to a cutting board and cut into large pieces. Transfer the fruit to a pitcher and add one 750-ml bottle rose, 1/2 cup coconut rum and 1/4 cup superfine sugar. Refrigerate overnight.

JíCAMA-MELON SALAD



Jícama-Melon Salad image

Provided by Tom Gilliland

Categories     Citrus     Fruit     Herb     Freeze/Chill     No-Cook     Cinco de Mayo     Chill

Yield Makes 6 servings

Number Of Ingredients 8

1 large jícama, peeled and cut into 1/4-inch-wide strips
3 navel oranges, peeled and sectioned with pulp and membrane removed
1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks
1/2 cup pomegranate seeds
1 cup fresh lime juice
2 sprigs cilantro, chopped
1 teaspoon sea salt
1/2 teaspoon chili powder (optional)

Steps:

  • In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.

Tips:

  • Choose ripe fruits: The riper the fruits, the sweeter your sangria will be. Make sure the honeydew, jicama, and cucumber are all fully ripe before using them.
  • Use a variety of fruits: In addition to honeydew, jicama, and cucumber, you can also add other fruits to your sangria, such as strawberries, blueberries, raspberries, or oranges. This will give your sangria a more complex flavor.
  • Sweeten to taste: The amount of sugar you add to your sangria will depend on your personal preference. Start with a small amount and add more to taste.
  • Let it chill: Sangria is best served chilled. After you've made your sangria, let it chill in the refrigerator for at least 2 hours before serving.
  • Garnish with fresh fruit: When you serve your sangria, garnish it with fresh fruit, such as slices of honeydew, jicama, or cucumber.

Conclusion:

Honeydew, jicama, and cucumber sangria is a delicious and refreshing drink that is perfect for any occasion. It's easy to make and can be customized to your liking. So next time you're looking for a refreshing drink, give this sangria a try!

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