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Home  >  Inspire & Create  >  Summer Recipes  >  Cucumber & Melon Sangria


RECIPE

Cucumber & Melon Sangria

Prep

15 mins


Cooking

15 mins


Difficulty

Easy


Serves

8

Cucumber & Melon Sangria

Ingredients

  • ¼ honeydew melon, halved, seeded, 1 half peeled
  • 1 kiwifruit, thickly sliced
  • 750ml btl chilled dry white wine
  • 4 cups (1L) chilled lemonade
  • ½ cup (125ml) Midori liqueur
  • 2 Coles Australian Qukes Baby Cucumbers, peeled into ribbons
  • 1 cup Coles Pitted Lychees in Syrup, drained
  • 1 cup mint leaves
  • Crushed ice, to serve

Method

  1. Use a melon baller to scoop balls from unpeeled honeydew melon. Slice the peeled honeydew melon and use a sharp knife to cut slices into star shapes. Cut kiwifruit slices into star shapes.
  2. Combine wine, lemonade, liqueur, cucumber, melon, lychee, kiwifruit and mint in a serving bowl or jug. Add ice and stir to combine. Serve immediately.

Mix a mocktail:
To make this sangria non-alcoholic, omit the wine and liqueur and increase lemonade to 1.75L. Blend 1/4 honeydew melon, peeled and chopped, in a blender until smooth. Add to the jug with the lemonade.

NUTRITION INFORMATION (PER SERVE)
Energy 714kJ/ 171 (8%) Cals Protein 1g (2%) Fat 0.2g (0%) Sat Fat Fat 0g (0%) Sodium 61mg (3%) Carb 19g (6%) Sugar 19g (21%) Dietary Fibre 2g (7%)