Sachi Soy Wine Sangria
This innovative sangria features Sachi, a revolutionary wine brewed from soy whey, offering delicate floral notes and a smooth finish. Enhanced with exotic lychee and citrusy yuzu, it is the ultimate sustainable cocktail for your next garden party.
Prep
15m
Cook
—
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1 bottle 750 ml | Sachi Soy Wine |
| 1/4 cup 60 ml | Yuzu juice |
| 1 cup 200 g | Canned lychees in syrup |
| 2 tbsp 30 ml | Lychee syrup (from the can) |
| 1/2 cup 15 g | Fresh mint leaves |
| 1/2 cup 50 g | Persian cucumber, thinly sliced |
| 1 cup 240 ml | Sparkling water |
| 2 cups 300 g | Ice cubes |
2 Method
Step 1. In a large glass pitcher, add the fresh mint leaves and lightly muddle them with a spoon to release their aromatic oils.
Step 2. Pour the chilled Sachi soy wine into the pitcher.
Step 3. Stir in the yuzu juice and the reserved lychee syrup.
Step 4. Add the whole lychees and the thinly sliced cucumbers to the wine mixture.
Step 5. Place the pitcher in the refrigerator and allow it to chill for at least 1 hour to let the flavors infuse.
Step 6. Just before serving, stir in the sparkling water to add a refreshing fizz.
Step 7. Fill individual glasses with ice, pour the sangria over, and ensure each glass gets a portion of the fruit and cucumber.
💡 Chef's Tips
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If you cannot find fresh yuzu, a mixture of equal parts lemon and lime juice works as a great substitute.
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Freeze some of the lychees beforehand to use as edible ice cubes that won't dilute the drink.
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For a prettier presentation, use a mandoline to create long, thin ribbons of cucumber.
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Try adding a splash of elderflower liqueur for an even deeper floral profile.
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