This week's Simple Saturday Sipper is Cucumber Ginger Green Tea Sangria, a quick and easy "mocktail" recipe from the current issue of Clean Eating magazine that is perfect for summer, and contains some of my favorite flavors and ingredients. It might not be red, white & blue but if you need a refreshing drink for your picnic or barbecue, this is a good one and a good, natural to a sugary soda or bottled green tea drink.
Cucumber Ginger Green Tea Sangria
Chef Adam Goetz for Clean Eating July/August 2010
(Makes about 4 cups)
I an blender, combine 1 chopped seedless cucumber, 2 cups water, 2/3 cups raw honey, 1 Tbsp fresh grated ginger, and 2 Tbsp fresh lemon juice with 3 cups brewed, cooled green tea. Puree until smooth and pass through a fine mesh strainer. Pour liquid into a tumbler with ice and garnish with a cucumber stick.
Health Note: Green tea, rich in catechin polyphenols, helps you digest fat, while its caffeine may boost your metabolism.
Notes/Results: Refreshing and really tasty--a good combination of flavors. The tea I used was a green citrus tea, which added additional citrus flavor. I reduced the amount of honey to 1/3 cup and also used a bit more ginger than the recipe called for, but the cucumber flavor still came through nicely and it was plenty sweet for me. Although a "mocktail"--this would be a good drink base too. A pitcher of this, mixed with a bit of vodka or rum, or even a crisp white wine, would be nice for a party on a warm summers night. I will make this again.