Best Sangria Tea Recipes

HIBISCUS TEA SANGRIA

Steps:

• Bring 18 ounces of cold water to a boil in a small saucepan. Add the tea bags and let steep for 10 minutes. Remove the bags and discard.
• Pour the wine into a large container or pitcher. Add the tea, grapefruit juice, pisco, half of the diced mango and all of the orange slices. Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours.
• Just before serving, add the remaining diced mango and the berries. Serve very cold over ice.

PEACH MANGO TEA SANGRIA

Steps:

• Bring water to boil in a medium saucepan.
• Remove from heat. Add teabags and allow to steep 2-3 minutes.
• Cool completely.
• Add sugar, using more or less than the recipe according to your taste. Pour into the pitcher.
• Slice and chop the fruit and add it to the pitcher.
• Top off the pitcher by adding the white wine.
• Allow the flavors to blend in the refrigerator overnight and serve over ice.

MOCK TEA SANGRIA

Steps:

• Process raspberries in a blender or food processor until smooth, stopping to scrape down sides.
• Pour puree through a fine wire-mesh strainer into a large container, discarding raspberry seeds.
• Set puree aside.
• Bring 3 cups water and sugar to a boil in a saucepan, stirring often.
• Remove from heat; add tea bag.
• Cover and steep 5 minutes.
• Remove tea bag with a slotted spoon, squeezing gently; cool tea mixture.
• Stir together tea mixture, raspberry puree, grape juice, and lemon and lime slices.
• Chill.
• Stir in orange soft drink, and serve immediately over ice.

PEACHY ICED TEA SANGRIA

Steps:

• Stir water and juice into tea mix in large pitcher until mix is dissolved.
• Stir in fruit.
• Serve over ice.
• This makes 7 1 cup servings.

ICED TEA SANGRIA WITH FRESH FRUIT

Steps:

• Bring water to boil in medium saucepan. Remove from heat. Add tea bags; steep 3 minutes. Remove tea bags; pour tea into pitcher. Add sugar to taste and stir until sugar dissolves. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
• Mix fruit in bowl. Divide among four 16-ounce glasses. Pour 1/4 cup wine, then 1 cup tea into each glass. Fill glasses with ice cubes and serve.

SANGRIA TEA

Steps:

• Boil water and let seep over tea bags.
• Cover and brew for 5 minutes.
• Remove tea bags; stir in sugar and cool.
• In large pitcher, combine tea with remaining ingredients except club soda.
• Chill for at least 2 hours.
• Just before serving, pour into punch bowl, adding ice and a splash of club soda.
• Garnish with slices of fruit.

PEACHY ICED TEA SANGRIA

Steps:

• Add water and juice to drink mix in 2-qt. plastic or glass pitcher; stir until mix is dissolved.
• Stir in fruit.
• Serve over ice.