Doesn’t summer seem to be just flying by? Even though fall is soon approaching, I am not giving up this season without a fight. Right about now is when farmers’ markets and gardens start to really pump out the produce, so I am trying my best to capitalize on the season’s freshest fruits and vegetables. At the moment, most of the tomatoes in my garden are plump and green, but give them a few more hot, toasty days, and I will be making and canning tomato sauce on a weekly basis.

I have definitely been enjoying my fair share of rosé and white wine this summer, but sometimes I simply want to sip on something different. Enter the classic, refreshing wine cocktail, sangria. Most traditional sangria recipes call for wine, an additional spirit or two, maybe a little citrus juice, and a bunch of fresh fruit tossed in for a colorful infusion. Ever since I got my new slow juicer, however, I have been experimenting with incorporating fresh juices in almost everything – even in my sangria. This particular sangria recipe is a unique, herbaceous, mash-up of cucumber, white grapes, and melon. It’s just about as garden-to-glass as it gets!

I love sangria, but so many times, the fruit gets mushy, as it infuses. I don’t even end up eating it because of the texture. By juicing the fruit in sangria, you get the freshest flavor without the unwanted consistency. I use a Hurom HG Elite Slow Juicer. It’s one of those kitchen splurges that you won’t regret. What makes it so special? It is a heavy-duty, slow-masticating juicer that cold-presses every last drop of juice from foods, preserving the inherent nutritional integrity. And we all need a little healthy kick, once we add in the wine and booze, right!? I still add freshly cut fruit, but I toss it into the sangria, only when I am ready to serve it.

Wine is the base of sangria, so choose a wine that you wouldn’t mind sipping on by itself. You can make sangria with either red or white wine as a base. This particular recipe calls for a white wine base, and I chose Pinot Grigio, since its citrus and tropical notes pair well with the fresh cucumber and honeydew. Select a dry, un-oaked, style of white wine, with crisp acidity, like a Pinot Grigio, Albariño, or something different, like Vinho Verde.

I am also pretty choosy about the spirits that I use for my cocktails. There are plenty of flavored vodkas out there on the market, but there are only a few that I consider an option. Prairie Organic Cucumber Vodka is, most importantly, an organic option. It is made “with respect from seed to glass”, and the care and intention behind this product is evident – crisp, summer cucumber with a clean, light finish. This was a perfect addition to this sangria.

cucumber + melon + white grape sangria

• 1 bottle of Pinot Grigio
• 4 ounces Prairie Organic Cucumber Vodka
• 2 ounces St. Germain Elderflower Liqueur
• 6 ounces white grape juice {about a half-pound of grapes}
• 6 ounces honeydew or Galia melon juice {a little less than half a melon}
• 2 ounces lemon juice
• soda water
• cucumber + mint ice cubes {see recipe below}
• mint leaves, frozen grapes, or cucumber slices for garnish

Give yourself a day ahead to make and freeze your fruit cubes. You can juice the fruits and vegetables in advance, as well. That way, the juice has time to chill in the fridge.

1. Juice the melon, cucumber, and lemon, following your juicer’s manufacturer’s directions.
2. Combine the juices and add the Pinot Grigio, cucumber vodka, and elderflower liqueur, mixing well.
3. Refrigerate until ready to serve.
4. Pour into glasses, garnished with cucumber + mint ice cubes.
5. Top with a splash of soda water and garnish with a sprig of fresh mint, frozen grapes, or cucumber slices.
6. Sit on your back porch, patio, or park and enjoy!

cucumber + mint ice cubes

• 1 large cucumber
• 1/4 cup mint leaves
• 8 ounces filtered water

1. Juice the cucumber and the mint leaves, skimming any foam off the top of the juiced mixture. This yields about 8 ounces.
2. Combine 8 ounces filtered water with the cucumber and mint juice.
3. Pour into ice cube trays and freeze until solid.
4. Add the cucumber + mint cubes to your sangria {these cubes are pretty intense, so toss in a couple per glass, and fill the rest of the glass with some plain ice cubes}. The cucumber flavor will slowly infuse the sangria, as the cubes melt.

This recipe yields one ice cube tray’s worth of liquid, so plan accordingly.

What if you don’t own a juicer? Don’t fret. You can still create a fresh juice sangria, using a blender. I used my Vitamix for years before owning a juicer and simply strained my blended fruits and veggies through a chinois or sieve for clarity. Williams-Sonoma has a wide spectrum of styles to choose from – cold-press juicers like mine and whole food juicers, along with the high-speed variety.

Cheers to stretching out these last days of summer! I refuse to even think about pumpkins, ghosts, or turkeys, even though the decorations are already up in the stores. I must admit that I did cave and buy a pumpkin candle at Pier One the other afternoon. I couldn’t resist. I’ll just save it for later. And let me know if you have a great recipe for sangria, or if you decide to make this particular green version!

XO and happy summering!