Drink: Mango-Cucumber Wine Cooler

Recipe by Eric Werner Steep cucumber and mango in the wine for three hours or longer for maximum flavor. Once the fruit sinks, the wine is ready.

Ingredients

1 1/2 tablespoons sugar
1 750 milliliter bottle Sauvignon Blanc
1 hothouse cucumber, peeled, cut into 1/4" rounds
1 mango, pitted, peeled, finely diced
12 sprigs fresh mint, divided
1 cup ginger ale

Instructions

Stir sugar and 1 1/2 tablespoons hot water in a large pitcher until dissolved. Add wine, cucumber, and mango. Remove leaves from 6 sprigs of mint; stir into pitcher. Cover and chill for at least 3 hours and up to 6 hours.
Stir ginger ale into pitcher. Fill 6 large wineglasses with ice. Divide wine cooler among glasses. Garnish with remaining 6 mint sprigs.

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