Cucumber, Ginger, and Sake Sangria

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Cucumber, Ginger, and Sake Sangria
10 min.
8
205kcal

Suggestions


Looking to impress your guests at the next gathering? Dive into the refreshing world of our Cucumber, Ginger, and Sake Sangria! This delightful beverage perfectly marries the crispness of cucumber with the warm zing of ginger and the smoothness of chilled dry sake. Not only is it a visual treat, with vibrant hues and refreshing textures, but it's also packed with flavor and health-conscious ingredients, making it suitable for everyone—from vegans to those on a gluten-free diet.

Imagine sipping on this light, invigorating drink during a summer garden party or relaxing by the pool. Its low-calorie profile, with just 205 calories per serving, won't weigh you down, allowing you to enjoy multiple glasses without a second thought! The generous inclusion of fresh lemon juice brightens up the drink, balancing the sweetness of sugar and the unique essence of crystallized ginger. And for those mindful of dietary choices, this sangria is not just vegetarian and vegan; it’s also low FODMAP, making it friendly for sensitive stomachs.

In just 10 minutes, you can create a refreshing, thirst-quenching treat that will have everyone coming back for more. So grab your blender and sieve, and let’s create a fabulous drink that’s sure to become the star of your summer soirées!

Ingredients

  • tablespoons candied ginger finely chopped
  • lb cucumber seedless (usually plastic-wrapped)
  • tablespoon ginger fresh finely grated peeled
  • tablespoons juice of lemon fresh to taste
  • 720 ml rice wine dry chilled
  • 0.7 cup sugar 
  • cups water 

Equipment

  • sieve
  • blender

Directions

  1. 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.
  2. Add water, sugar, fresh ginger, and lemon juice to blender and purée until smooth.
  3. 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.
  4. Serve over ice.

Nutrition Facts

Calories205kcal
Protein3.19%
Fat1.1%
Carbs95.71%

Properties

Glycemic Index
10.64
Glycemic Load
11.66
Inflammation Score
-3
Nutrition Score
1.8108695622372%

Flavonoids

Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.05mg
Kaempferol
0.07mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:204.57kcal
10.23%
Fat:0.13g
0.2%
Saturated Fat:0.02g
0.15%
Carbohydrates:25.61g
8.54%
Net Carbohydrates:25.29g
9.2%
Sugar:19.58g
21.76%
Cholesterol:0mg
0%
Sodium:6.61mg
0.29%
Alcohol:14.7g
100%
Alcohol %:8.07%
100%
Protein:0.85g
1.71%
Vitamin K:9.3µg
8.86%
Vitamin C:3.08mg
3.74%
Magnesium:14.04mg
3.51%
Potassium:114mg
3.26%
Manganese:0.05mg
2.4%
Copper:0.04mg
2.23%
Selenium:1.56µg
2.23%
Phosphorus:19.68mg
1.97%
Calcium:15.94mg
1.59%
Vitamin B5:0.15mg
1.54%
Iron:0.27mg
1.48%
Vitamin B2:0.02mg
1.34%
Vitamin B6:0.03mg
1.29%
Fiber:0.31g
1.25%
Vitamin A:59.76IU
1.2%
Folate:4.82µg
1.2%
Vitamin B1:0.02mg
1.1%
Source:Epicurious