“This is SO good! You can’t even taste the alcohol!”
You know you’re in trouble when you find yourself saying this…especially when the beverage is served by the pitcher! I do love to relax with an icy tumbler of sangria, it’s so fruity and refreshing. This Red Tea Sangria recipe from inside the Mighty Leaf Sangria Tea Collection box has wonderful herbal notes as well from – you guessed it – the addition of brewed red tea. This sangria tasted great with the Organic African Nectar tea but you could easily substitute other rooibos, hibiscus or tropical herbal teas. The box actually contains pouches of three different tea blends, each with corresponding sangria recipes. Brilliant, right?
Win Mighty Leaf teas and an iced tea pitcher! [THE GIVEAWAY IS NOW CLOSED] Read on for giveaway details and the Red Tea Sangria recipe.
Mighty Leaf would love to send some cool relaxation to one lucky Cooking On the Side reader. Here’s what you can win ($57 value):
- Sangria Tea Collection (including 15 whole-leaf tea pouches + sangria tea recipe book)
- Mighty Leaf Iced Tea Tin
- Glass Iced Tea Pitcher
Leave a comment on this post telling us about your favorite relaxing beverage. One winner will be selected at random to receive the teas and pitcher. Contest ends Tuesday, September 7, 2010 at 12 PM PDT; [THE GIVEAWAY IS NOW CLOSED] the winner will be announced on Wednesday, September 8, 2010. One entry per person, please. Contest is open to readers with U.S. or Canadian addresses only.
* The Mighty Leaf Tea Company sent me their tea to try and is providing the prizes for this giveaway.
Red Tea Sangria
From inside the Mighty Leaf Sangria Tea Collection package
Serves 6 wine glasses
3 Organic African Nectar Tea Pouches™ (alternatively, try a combination of other red, mango and hibiscus teas)
1 juicy lemon, quartered and seeded
1 juicy orange, quartered and seeded
2 Granny Smith apples, chopped
1 small bunch of red grapes, halved
1 cup sugar
2 cups Rosé wine
Squeeze the lemons and oranges into a large pitcher and then toss them into the pitcher along with 1 cup of sugar. Stir and muddle the fruit with the sugar well.
Put 36 oz. water to boil. Steep the tea pouches for 6 minutes. Discard the pouches and add the tea to the citrus sugar mixture. Add the 2 cups Rosé wine and the chopped fruit. Chill for a couple of hours. Serve in wine glasses and spoon fruit over the sangria in each glass.
See the Recipe Index for all the recipes on Cooking On the Side.