Cucumber, Ginger, Prosecco Sangria

Why sure, I'll take two!





Cucumber, Ginger & Prosecco Sangria
 
Serves 4
1/2 cup light honey
1/2 cup water
3/4-inch piece fresh ginger, peeled and sliced
1 large strip of lemon peel, no pith
1 1/2 cups thinly sliced cucumber
1/2 cup brandy
1 lemon, thinly sliced, seeds removed and discarded
1 750-millileter bottle Prosecco, chilled
Combine the honey, water, ginger, and lemon peel in a small saucepan and bring to a simmer. Reduce the heat to a low simmer for 10 minutes. Remove from heat, cool, and then strain.
In a pitcher, combine the cucumber, ginger, syrup, and brandy. Add the lemon slices and stir. If you have time, let this sangria base chill in the refrigerator overnight.
When ready to serve, top the pitcher off with the chilled Prosecco. Serve immediately over ice, being sure to scoop some cucumber and lemon slices into each glass.