This might just be the perfect summer drink! It is clean and crisp and filled with late summer garden flavors: melon, cucumber, grape, lime, and fresh herbs. It has a light sparkle from the Prosecco and sparkling water. And, the sangria can be given more intensity with the addition of white rum.

We like to use a thin-skinned cucumber (like Persian) and leave the skins on, If you are using a thick-skinned variety, peel the skins before slicing.

Sangria Verde Recipe
Adapted from The Bojon Gourmet
Yields 4 Servings

Ingredients
3/4 cup honeydew melon (cubed)
1/2 cup thin-skinned cucumber (thinly sliced)
1/2 cup green grapes (cut in half lengthwise)
1 lime (thinly sliced)
Juice of one lime
2 sprigs fresh mint
2 springs fresh basil
1/2 cup simple syrup 1:1
1 bottle Prosecco (chilled)
1/2 cup white rum (optional, to taste)
Sparkling water (chilled)
Mint and basil leaves for garnish

Directions
In a large jar or pitcher, combine the melon cubes, cucumber slices, grape halves, lime slices, lime juice, and mint and basil sprigs. Pour the simple syrup, Prosecco, and white rum (if using) over the fruit. Stir to combine and place covered, in the fridge to chill for at least 30 minutes or up to several hours.

Fill four tall glasses with ice. Pour the sangria over the ice and spoon in the fruits and cucumber. Top each glass with sparkling water and garnish with the fresh herb leaves. Serve the same day as the fruit does not keep will overnight in the fridge.