Cucumber, Ginger, and Sake Sangria

Name: Cucumber, Ginger, and Sake Sangria
Yield: 4 servings
Ingredients: 1 1 large (1-lb) seedless cucumber (usually plastic-wrapped); 1 2 cups water; 1 2/3 cup sugar; 1 1 tablespoon finely grated peeled fresh ginger; 1 2 tablespoons fresh lemon juice, or to taste; 1 1 (720-ml) bottle chilled dry sake; 1 2 tablespoons finely chopped crystallized ginger (optional)

From the kitchen of Carly

A refreshing sake sangria that balances bright cucumber and sharp ginger with delicate floral notes. The silky puréed base mingles with thin cucumber slices and optional candied ginger, creating layers of flavor that feel simultaneously light and complex.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 large (1-lb) seedless cucumber (usually plastic-wrapped)
12 cups water
12/3 cup sugar
11 tablespoon finely grated peeled fresh ginger
12 tablespoons fresh lemon juice, or to taste
11 (720-ml) bottle chilled dry sake
12 tablespoons finely chopped crystallized ginger (optional)

Instructions

Cut cucumber crosswise into three equal pieces. Peel and chop 2 pieces, then put into a blender. Peel 4 lengthwise strips from remaining piece, leaving stripes of green, then halve piece lengthwise and core. Thinly slice crosswise.
Add water, sugar, fresh ginger, and lemon juice to blender and purée until smooth. Pour through a medium-mesh sieve into a pitcher, then stir in sake, crystallized ginger if using, and cucumber slices. Chill, covered, until ready to serve, up to 2 hours. Serve over ice.