Sweet Tea Sangria

Sweet Tea Sangria

Sweet Tea is a staple in the Southern kitchen. Usually made in large batches, it’s kept chilled in the fridge and consumed but the glassful.

In this recipe, sweet tea is spiked with white wine and flavored with peaches and raspberries. If you have sweet tea on hand, it is so simple to make yet your company will be impressed. Enjoy a glass on a hot summer day!

Sweet Tea Sangria Recipe 

For the sweet tea
6 tea bags of black tea
1/2 cup granulated sugar

For the sangria
6 cups sweet tea
1 bottle white wine, chilled
1 pint raspberries, chilled
Peaches, peeled and sliced and chilled
Fresh mint for garnish

Make the Sweet Tea
Make half a gallon of sweet tea—you will have some left over.
Bring 3 cups of the water to a boil in a small saucepan over medium-high heat and remove the pan from the heat.

Dunk the tea bags a few times in the water to hydrate them and then leave them submerged for 5 minutes. Discard the tea bags.

While the water is still hot, add the sugar and stir until it is completely dissolved.

Pour the tea base into a half-gallon pitcher and top off with cool water. Refrigerate until very cold (at least 4 hours or overnight).

Make the sangria
Work with ingredients that have all been chilled so it can be served right away.

Fill a pitcher with 6 cups of chilled sweet tea and a bottle of chilled white wine. Add the raspberries and sliced peaches and garnish with fresh mint.

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