Sangria with melon, jicama and cucumber

Ingredients:

• Half a jicama, peeled and cut into 0.5 x 2 cm strips.
• Quarter a Honeydew melon, remove the seeds and rind, cut in half crosswise and slice into 0.5cm thick wedges.
• 1 cup of sugar
• 0.5 cup lime juice
• 1 bottle (750 ml) Riesling or other strong white wine
• 1 cup gin, such as Hendrick's
• 1 tbsp triple sec, such as Cointreau
• 2 x 0.33 ml cans of lemon-lime soda, such as Sprite
• Half a cucumber, cut in half crosswise, cut lengthwise into 0.5 cm thick slices.

Preparation:

1. Combine sugar and lime juice in a small saucepan and bring to a boil, stirring until the sugar dissolves. Let cool, then pour the syrup into a three-liter pitcher.
2. Add wine, gin, triple sec, and soda to a pitcher and stir. Add cucumbers, jicama, and melon and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours or overnight.
3. To serve, fill 8 glasses halfway with ice, then pour in the sangria and place fruit in each glass.