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

1. •¼ to 1/3 cup sugar syrup (recipe follows)
   

2. •One bottle of inexpensive red wine or 6 bags of fruit blend tea
   

3. •3 small Indian lemons or 1 regular lemon (sliced in thin rounds)
   

4. •1 large orange (sliced in thin rounds)
   

5. •1 apple (sliced)
   

6. •1 plum or peach (optional, sliced)
   

7. •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)