It’s spring! Well…practically…depending on where you live. We decided that this weather and this month’s green tea were the perfect reasons to make tea sangria.
We used this recipe from Minimalist Baker and swapped out half the wine for cold-brewed Raspberry Green tea, and it was delicious! Feel free to play with the ingredients or use your own sangria recipe, and let us know how it turns out!
Ingredients
- ½ apple, cored, skin on, chopped into small pieces
- ½ orange, rind on, sliced into small pieces, large seeds removed (plus more for garnish)
- 3-4 Tbsp brown sugar
- ¾ cup orange juice, plus more to taste
- 1/3 cup brandy, plus more to taste
- 1 ½ cups dry Spanish red wine
- 1 ½ cups cold-brewed Raspberry Green Tea
- Ice to chill (~1 cup)
Instructions
- Add apples, oranges and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.
- Add orange juice and brandy and muddle again to combine for 30 seconds.
- Add
red wine, cold-brewed tea and stir to incorporate, then taste and adjust flavour as
needed. Feel free to add a bit more brandy, orange juice and brown sugar. Stir to
combine. - Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments if you want.
- Store leftovers covered in the refrigerator for up to 48 hours, although it’s great when fresh, and even better enjoyed in the sun with your feet up.
