Mix Red Wine and Fruit Tea for a Summery Sangria!

This Sangria is 1 part dry red wine, 1 part club soda, and 1 part cranberry juice/fruit tea. It makes a nice light beverage, with a zingy flavor.   To make the Sangria I improvised with a recipe I found on Spain Recipes which calls for Triple Sec and Brandy, but as it was an afternoon get together, I figured most people didn’t want to get smashed so kept the alcohol to a minimum.  These quantities make enough Sangria for 16 guests to drink all afternoon.  Some people had several glasses, while some had only one (or none!) The only people who got tipsy were the ones who opted for vodka and orange instead, and even they liked the Sangria, only switching to vodka because they wanted to unwind with a drink with more punch!

Mix together in a small saucepan, and heat to a slow simmer:

• 2 cups water
• 1 and 1/3 cups sugar
• 1 sliced lemon
• 1 sliced lime

Allow to simmer for 2-3 minutes.  Remove from heat and add:

• 4 Black Cherry Berry herbal teabags *
• 4 Raspberry Zinger herbal teabags

Allow to infuse for 5-7 minutes.

Meanwhile add to serving container:

• 4 cups Cranberry Raspberry Juice
• 6 and 1/2 cups dry red wine

Remove tea bags and add herbal tea infusion.

Cover and chill for at least 12 hours.

Just before serving add:

• 6 cups of club soda

*I don’t like to promote brands as I am not getting paid here – YET -…but, for something like this, branded blends can make a huge difference. For the teas I used Celestial Seasonings for both flavors.  They blend the fruit flavor with hibiscus, rose hips, roasted chicory, orange peel and blackberry.  I found their blended fruit teas brought deep, rich flavors, but you could improvise with mulled wine spice blends.  The wine was Peller Estates Proprietor’s Reserve Dry Red, which is both affordable and drinkable, even without the tea and cranberry juice!