Iced tea sangria.
If you’ve never considered turning your favorite tea into an exotic cocktail, think again. The results are quite unbelievable and the possibilities are endless. While I haven’t done a lot of experimenting with this, iced tea sangria is easily my favorite so far. Here’s the recipe:
Iced Tea SangriaFor more intoxicating recipes, all developed in-house, visit Silk Road’s website.
2 teaspoons loose herbal tea
1 cup boiling water
1 cup chilled white grape juice
2 cups chilled Gewurztraminer wine
fruit for garnish (see below)
I use an herbal tea, a refreshing blend of lemongrass, citrus peel, rosehips and lavender blossoms called Philosopher’s Brew. It’s from my favorite tea shop and spa, Silk Road, and it's available through their mail order service.
Pour the boiling water over the loose tea and steep for 10 minutes. Strain and chill.
Combine the chilled tea, white grape juice and wine in a pitcher. Stir.
Fill glasses, goblets or flutes with ice and pieces of fruit (i.e., sliced lemons and limes, thinly sliced seedless grapes, strawberries, raspberries, etc.), pour in the sangria, and enjoy a light and refreshing summer drink. Nothing could be simpler, and yet your guests will be so impressed.
For my readers who live on Vancouver Island or those who plan to visit this summer, I’m giving away two free passes to a summer tea tasting at Silk Road, any day of your choice between now and Labor Day.
To be eligible to win a free tea-tasting pass, generously provided by Silk Road, simply leave a comment on today’s blog topic and mention tea tasting. I'll announce the two lucky winners tomorrow.
Until next time,