Iced Tea Sangria with Fresh Fruit

Name: Iced Tea Sangria with Fresh Fruit
Yield: Serves 4
Ingredients: 4 cups water; 2 tea bags; 4 to 5 tablespoons sugar; 1 peach or apple, peeled, pitted or seeded, chopped; 4 large strawberries, hulled, halved; 1 orange, all peel and white pith removed, cut into 3/4-inch pieces; 1 cup dry red wine; Ice cubes

August 20, 2004

This is a refreshing drink for the cocktail hour. Use any kind of black tea you like; fruit-flavored ones are particularly nice.

Recipe information

Yield
<p>Serves 4</p>

Ingredients

4 cups water

2 tea bags

4 to 5 tablespoons sugar

1 peach or apple, peeled, pitted or seeded, chopped

4 large strawberries, hulled, halved

1 orange, all peel and white pith removed, cut into 3/4-inch pieces

1 cup dry red wine

Ice cubes

Preparation

Step 1
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.)
Step 2
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.

TagsCocktail Alcohol Beverages Iced Tea Tea Sangria Brunch Dairy Free Summer Epicurious

Recipe notes

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Soy-Glazed Salmon Bowls

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

Grasshopper Brownies

These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.