Sip on this summer-inspired Blueberry Tea Sangria made with herbal tea, Zinfandel, fresh strawberries, peaches, and green apple!
This month’s Recipe Redux theme asked us to share our best colorful and healthy cocktail or mocktail recipes for all of the celebrations and get-togethers that take place this time of year. Memorial Day, graduation parties, family reunions, backyard cookouts….there’s so many reasons to throw a party with friends and family!
The inspiration for this Blueberry Tea Sangria came about when the friendly people at Tiesta Tea sent me a variety of teas to sample. In the box was their Blueberry Wild Child, an herbal tea with apple pieces, hibiscus, elderberries, rosehip, pomegranate bits, and cornflowers. Just look at how pretty it is! The tea has a really intense blueberry flavor that shines through even when mixed with the wine and fruit.
Tiesta Tea is all loose leaf tea, so I packed up a tea filter to brew mine, but you could also use a tea ball infuser. I brewed the tea extra strong using 1 ounce (a little more than 3 tablespoons) of loose leaf tea for 4 cups of hot water. If you’re not able to find this specific tea, a similar herbal blueberry tea will work, but I do recommend getting loose-leaf rather than bagged teas. The loose-leaf teas have so much more flavor!
The Tiesta Tea tagline says it all: “Once you get loose, you’ll never go bagged”.
Have you tried loose leaf teas?
Sometimes sangria can be too sweet for my liking, but this is lightly sweetened with honey and natural sugars from the fruits. The farmers market had plenty of delicious strawberries and peaches available so naturally, they ended up in the sangria along with a green apple I had on hand. You can customize your sangria with other fruits like mango, cherries, raspberries, nectarines, or plums! Be sure to save a few strawberries or other slices of fruit to garnish the glasses before serving.
BTW, did you know this Thursday is National Wine Day? Talk about perfect timing for this recipe! Grab all the ingredients so you can be ready to celebrate on Thursday!
[bctt tweet=”This Blueberry Tea Sangria is made with seasonal fruit & its perfect for #summer parties! ” username=”KarmanRD”]
Red Zinfandel wine is great paired with grilled and barbecued meats, and since there’s a lot of that happening this time of year, I decided to use Zin in this Blueberry Tea Sangria.
Let this officially be your sangria for backyard barbecues this summer!
Blueberry Tea Sangria
Ingredients
- 4 cups 32 fl oz water
- 1 oz blueberry tea
- 1 tablespoon + 2 teaspoons honey
- 1 small green apple diced
- 1 peach diced
- 3-4 strawberries stem removed and diced
- 2 cups red Zinfandel wine
Instructions
- 1. Bring water to a boil in a tea kettle or in a saucepan. Once boiling, remove from heat and let stand one minute. Brew the tea in the water for 5 minutes. Pour into a glass serving pitcher and stir in the honey. Let cool for 30 minutes before placing in the refrigerator to chill completely, 1-2 hours.
- 2. Once the tea is chilled, cut the fruit and add to the tea pitcher. Add the wine and stir. If time allows, place the sangria into the refrigerator for 1-2 hours to let the flavors marry before serving.
- 3. To serve, pour into a glass and garnish with a slice of green apple or strawberry, or both!
Nutrition
GIVEAWAY
Exciting news for all you tea-lovers! I’ll be doing a giveaway with Tiesta Tea on Instagram this week so make sure you’re following me there (@karmanmeyer).
Be sure to check out all of the other recipes for this month’s Recipe Redux challenge by clicking the button below.
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