Cucumber Sangria

Ingredients

• 1 small honeydew melon
• 1 seedless cucumber
• 1 lime
• 12 fresh mint leaves
• ¼ cup Amoretti® Lime Syrup
• ¼ cup Amoretti® Blue Agave Nectar Clear
• 1 - 750mL bottle semi-dry white wine (like Sauvignon Blanc), chilled
• 1 cup melon schnapps
• 1 liter carbonated water, chilled
• fresh mint sprigs, for garnish
• ice, for serving

Directions

1. Cut the melon in half, remove and discard the seeds. Thickly slice the melon, remove the rind, and cut the melon into chunks.
2. Peel the cucumber, if desired, and thinly slice.
3. Peel and thinly slice the lime.
4. In a large pitcher combine melon, cucumber, lime slices, and the 12 mint leaves.
5. Pour Lime Syrup and Blue Agave Nectar into the pitcher.
6. Add the wine and melon schnapps. Stir gently.
7. Cover and chill for at least 2 hours. Do not add ice to the pitcher yet, it will just water it down the sangria as it melts.
8. To serve, put ice in a glass, fill the glasses about three quarters full with sangria, add some of the fruit from the pitcher, top off the glass with carbonated water, and garnish with a fresh mint sprig.