We featured this recipe during our first two Food for Cause events, “Mediterranean Madness,” with our Celebrity Chef Namee Oberst. It’s been a year since then, but people still come up to us and tell us how often they serve this Sangria and Iced Tea recipe during their parties. This is a crowd-pleasing recipe for almost any occasion. Cheers!
Ingredients
•¼ to 1/3 cup sugar syrup (recipe follows)
•One bottle of inexpensive red wine or 6 bags of fruit blend tea
•3 small Indian lemons or 1 regular lemon (sliced in thin rounds)
•1 large orange (sliced in thin rounds)
•1 apple (sliced)
•1 plum or peach (optional, sliced)
•1/2 to 1 cup grapes (each grape cut in half and frozen the night before)
Directions
Simple sugar syrup: Boil 1 cup water with 1 cup sugar. Cool completely before adding to sangria or iced tea.
For Sangria: Combine all ingredients in a pitcher and refrigerate for 2 hours, preferably overnight.
For Tea: Boil 6 cups of water, immerse tea bags for at least 20 minutes. Combine all ingredients in a pitcher and refrigerate for 2 hours or more.
Serve with ice cubes or frozen grapes in lieu of ice cubes (in India) and if desired, sparkling water.
(serves 6 smaller servings)
Sangria/Festive Fruity Iced Tea
Tuesday, February 15, 2011