July 22, 2009

Summer Fruit White Tea Sangria

1 bottle fruity red wine
1 cup brandy
1/2 cup triple sec
2 mangos, cubed
1 crisp apple, small dice
1 apricot, peeled and diced
1 large orange, halved and sliced
1 cup boiling water
1 white tea bag
2 teaspoons sugar

Pour the boiling water into a cup with the sugar and tea bag. Allow to seep 3-4 minutes. Stir to dissolve the sugar. Pour the wine, brandy and triple sec into a large pitcher. Stir. Add the tea and the fruit. Refrigerate at least 6 hours before serving or overnight.

My thoughts:
This is a smooth, not too sweet sangria that is perfect for summer sipping. We had tea infused sangria for brunch at a restaurant one day and I thought we could make an equally or possibly more delicious version at home. And we did. It is immensely sippable drink pairing wonderfully with almost any summer meal from breakfast (ahem, brunch) to dinner. It has a tropical sort of feel and the tea, although present, isn't a overpowering force.