Who doesn’t love a good Sangria! This recipe uses tea to extract a bit of tannins and get a similar mouthfeel that would normally come from red wine. I’ve often felt bad for the designated drivers in the crowd having to drink lacklustre beverages while everyone else is imbibing in fun sippers. This non-alcoholic twist on an old favourite, levels out the playing field.
- 2 cups boiling water
- 2 black tea bags (or 2 teaspoons loose-leaf tea in an infuser; decaf tea is fine)
- 2 cinnamon sticks
- 1/2 cup sugar
- 3 cups pomegranate juice
- 1 cup freshly squeezed orange juice
- 1 medium orange, sliced into thin rounds
- 1 medium lemon, sliced into thin rounds
- 1 medium lime, sliced into thin rounds
- 1 medium apple, cored and cut into 1/2-inch chunks
- 3 cups carbonated water
Instructions – Serves 8:
Pour the boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.
In a large pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.
Just before serving, stir in carbonated water. Serve in glasses over ice.