Related Recipes
Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerImportant
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
White sangria with cucumber, lemon, and basil
2022-05-23
https://www.metro.ca/userfiles/image/recipes/sangria-blanche-concombre-citron-basilic-11930.jpg
PT15M
PT00M
PT18M
Peel 3 Persian cucumbers into ribbons and place in a large pitcher.Add the two bottles of Bon Temps Pour sauvignon blanc and the vermouth.Remove the tops off the basil, place in a sealable container and reserve in the fridge as a garnish.Place the remaining basil in your hands and “clap” twice to release the aromatic compounds, and place in the pitcher.Cover the pitcher and let the flavours infuse for a minimum of 3 hours in the fridge.Before serving, thinly slice the lemon and put half of the slices in the pitcher.Slice the remaining cucumber into coins.To serve, pour the white sangria into wine glasses filled halfway with ice, top off with 1642 yuzu soda and garnish with a lemon slice, cucmber coins and basil leaves.Cheers!Source : Audrey Laferrière
8-10
3
4
5
1
2 Bottles Bon Temps Pour sauvignon blanc
1/2 cup (120 mL) bianco vermouth
4 Persian cucumbers
1 bunch of fresh basil
1 lemon
A pack of 1642 yuzu soda
White sangria with cucumber, lemon, and basil
8-10
Accompaniments
0:15
Preparation
0:00
COOKING
0:18
TOTAL TIME
Ingredients
-
2
Bottles Bon Temps Pour sauvignon blanc
-
1/2 cup
(120 mL)bianco vermouth
-
4
Persian cucumbers
-
1
bunch of fresh basil
-
1
lemon
-
A pack of 1642 yuzu soda
Preparation
Peel 3 Persian cucumbers into ribbons and place in a large pitcher.
Add the two bottles of Bon Temps Pour sauvignon blanc and the vermouth.
Remove the tops off the basil, place in a sealable container and reserve in the fridge as a garnish.
Place the remaining basil in your hands and “clap” twice to release the aromatic compounds, and place in the pitcher.
Cover the pitcher and let the flavours infuse for a minimum of 3 hours in the fridge.
Before serving, thinly slice the lemon and put half of the slices in the pitcher.
Slice the remaining cucumber into coins.
To serve, pour the white sangria into wine glasses filled halfway with ice, top off with 1642 yuzu soda and garnish with a lemon slice, cucmber coins and basil leaves.
Cheers!
Source : Audrey Laferrière
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
