Honeydew Jicama And Cucumber Sangria Recipes

Steps:

• Stir together the gin, elderflower liqueur, limeade, cucumber slices and wine in a carafe or pitcher. Wrap and refrigerate until chilled and the cucumbers infuse the mixture, about 3 hours. Serve over ice in small rocks glasses. Garnish each drink with a mint sprig.

Steps:

• Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.

Steps:

• Cutting the mangoes: Peel the mangoes, then cut the flesh from the pits: A mango pit (to which the flesh clings tightly) is flattish and oval, more-or-less a smaller version of the mango's overall shape. To cut the flesh off the pit, stand a mango on one end and slice the flesh from one side of the pit. Turn the mango around and slice the flesh off the other side. You'll be able to get a couple thin slices of flesh off the pit on each end. Cut the large pieces into long 1/2-inch-wide "fingers."
• Salad: In pointed Sno-Cone cups (you'll need a snow-cone holder or a glass to support each cup) or in paper cups or glasses, combine a portion of mango, jicama and cucumber "fingers" or wedges (they will be standing in the cups). Mix the chile and 1/2 teaspoon salt; sprinkle over the "salads." Serve with lime wedges for each guest to squeeze over the pieces as they eat them.
• Variation: Cut the mango, jicama and cucumber into cubes instead of "fingers," and mix together in a large bowl. Juice the limes (rather than cutting them into wedges) and drizzle over the mixture. Sprinkle with the salt and chile, and serve on a buffet or pass this at the table.

Steps:

• Stir together the wine, cola, liqueur and port in a 3-quart pitcher. Add the cherries and syrup and the frozen cherries, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
• To serve, fill 8 glasses halfway with ice, then pour the sangria and cherries into each glass.

Steps:

• Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.
• Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.

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.

Steps:

• Place the cucumber and honeydew melon chunks into a large bowl. Whisk together the vegetable oil, lemon juice, and sugar in a small bowl until well blended. Pour dressing over the cucumber and melon; mix well. Allow to rest for 1 hour before serving.