Reality Cuisine: Cucumber, Ginger and Sake Sangria

by Deidre Woollard, Posted Jul 23rd 2005 @ 12:31AM

Every once in a while, a recipe breaks your heart. This one, from the July issue of Gourmet was that for me, some of my favorite tastes combined in a drink guaranteed to refresh. I rushed out to the grocery store to get the ingredients, couldn't wait to throw it all in the blender and sit back and sip. My results alas were nothing like the picture. I didn't snap a pic of my collodial green disaster in the blender but let's just say it was like a pulpy and thin guacamole. So was it the recipe's fault or mine? As much as I'd like to blame the folks at Gourmet, I think it might have been my fault for not choosing a higher grade of sake. While good traditional sangria can often be made with lesser quality wine, the same rules don't apply here. Also, next time I will definitely use a finer grade sieve and a bit less sugar. No matter what, be prepared, it's got some serious thickness to it. It's a bit of a misnomer to call it a sangria.

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Tags: sake, sangria