(upbeat music)
- Hi, I'm Jerry James Stone, and you're watching
Cooking Stoned.
And on today's episode, I'm going to make
a savory sangria.
Well, it's going to be cucumber and thyme.
It's still going to be sweet, don't get me wrong,
it's going to have that same sweetness that
you're used to with a white sangria,
but it's going to have these savory tones from the thyme
and some pink peppercorn.
It's extremely flavorful, really refreshing,
and I think you're going to like it.
So we're making our simple syrup here.
Once the sugar and the water has combined
and the liquid begins to heat up,
mind you, I added the peppercorns from the beginning
because I really wanted to infuse the simple syrup.
But once it just starts to kind of
look like it's about to boil,
you don't want it to actually boil,
I'm going to turn off the heat and then add in
our fresh thyme.
Thyme tends to lose its potency as it's exposed to heat,
so it's always best to add it at the very end
so you can get the maximum flavor.
You don't want to overcook it.
So the first thing we're going to do is gonna
cube our fresh jicama.
I love jicama.
I don't know if you, if you're not familiar with it,
it's just, it kind of has the same texture as a turnip.
Now that it's peeled I'm just going to
go ahead and cut this into cubes.
It cuts just like a potato, no trick to it.
Except for you probably don't want potato in your sangria.
Or maybe you do. I don't know.
Now, we want this to be savory but not bitter, so
I'm going to go ahead and remove the peel from the cucumber,
because that's not going to add the flavor that I want.
You can leave a little bit on, like, you know,
these little streaks right here.
But you really don't want the bulk of this peel
to be on there.
It will bitter the sangria.
So removing as much of it as possible.
Now let's go ahead and slice these fairly thin.
I'm going to use the bulk of them in the sangria and then,
well, I guess I'm going to use all of them in the sangria,
but I'm going to set aside some of them for garnish.
So the first thing we're going to is add a cup of
our jicama here.
Then we're going to add in our cucumber slices.
Remember, not all of them.
We're going to use some of them for garnish.
Now we're going to add in the Riesling.
Just going to let that steep
and kind of get that cucumber flavor.
And while that happens I'm going to go chop up my apple.
The reason I'm letting this steep, or not steep,
but the reason I'm letting the cucumber soak in the wine
is I want to infuse the wine
with that jicama and that cucumber flavor,
and when you chop up your apple it oxidizes,
so I kind of save that for the last step so that way,
when I add it to the sangria,
it's not going to be brown.
Which no one wants that.
Now I'm going to go and add in the cubed apple.
Let's add the remaining wine.
Just give that a stir.
Mixing up the jicama and the apple and the cucumber.
How lovely does that look?
It looks pretty damn tasty to me.
Now I'm going to add just a little bit of lime juice.
Now I'm going to add in our thyme and
pink peppercorn simple syrup.
And just chill this thing and serve it over some ice,
garnish it with some fresh cucumbers and a sprig of thyme,
and you're set.
(upbeat music)