Steep cucumber and mango in the wine for three hours or longer for maximum flavor. Once the fruit sinks, the wine is ready.
Ingredients
1 1/2 tablespoons sugar
1 750 milliliter bottle Sauvignon Blanc
1 hothouse cucumber, peeled, cut into 1/4" rounds
1 mango, pitted, peeled, finely diced
12 sprigs fresh mint, divided
1 cup ginger ale
Directions
Stir sugar and 1 1/2 tablespoons hot water in a large pitcher until dissolved. Add wine, cucumber, and mango. Remove leaves from 6 sprigs of mint; stir into pitcher. Cover and chill for at least 3 hours and up to 6 hours.
Stir ginger ale into pitcher. Fill 6 large wineglasses with ice. Divide wine cooler among glasses. Garnish with remaining 6 mint sprigs.
