Sunnyside Sangria
Tea-Infused Wine
750ml bottle dry white wine*
3 Tbsp Green Tropical Green Tea
Mango-Mint Syrup
6 Tbsp Mango Sugar
2 tsp Peppermint Herbal Tea
4 oz water
Remaining Ingredients
1 ea lemon, quartered & sliced
3 cups frozen fruit chunks (pineapple, mango, peach, or combo)**
16 oz pineapple juice
4 oz brandy
To Serve
12 oz +/- club soda or Prosecco
optional fresh herb garnish (mint, thyme, or rosemary)
*Pinot Grigio or Sauvignon Blanc recommended
**fresh fruit can be substituted
750ml bottle dry white wine*
3 Tbsp Green Tropical Green Tea
Mango-Mint Syrup
6 Tbsp Mango Sugar
2 tsp Peppermint Herbal Tea
4 oz water
Remaining Ingredients
1 ea lemon, quartered & sliced
3 cups frozen fruit chunks (pineapple, mango, peach, or combo)**
16 oz pineapple juice
4 oz brandy
To Serve
12 oz +/- club soda or Prosecco
optional fresh herb garnish (mint, thyme, or rosemary)
*Pinot Grigio or Sauvignon Blanc recommended
**fresh fruit can be substituted
Infuse Wine. Combine wine and green tea in a 32-ounce mason jar; seal and refrigerate for a minimum of 6 hours and up to 24 hours. Strain fully; discard tea solids. Yields 24 ounces.
Prepare Mango-Mint Syrup. Add syrup ingredients to a small (8-inch) saucepan. Heat over medium-low just until sugar has fully dissolved (do not boil). Remove from heat and cover; allow to steep undisturbed for 5 minutes. Strain fully to remove peppermint. Allow to cool. Yields 6 ounces
Assemble Sangria. To a half-gallon pitcher, add infused wine, syrup, fruit, pineapple juice, and brandy; stir to combine. Cover and refrigerate for a minimum of 4 hours, ideally overnight for optimal flavor development.
To Serve. To a 16-ounce glass, add a few pieces of ice followed by a spoonful or two of fruit. Fill with 8 ounces of chilled sangria (about ¾-full). Top off with 2 ounces of club soda or Prosecco. Garnish as desired.
Prepare Mango-Mint Syrup. Add syrup ingredients to a small (8-inch) saucepan. Heat over medium-low just until sugar has fully dissolved (do not boil). Remove from heat and cover; allow to steep undisturbed for 5 minutes. Strain fully to remove peppermint. Allow to cool. Yields 6 ounces
Assemble Sangria. To a half-gallon pitcher, add infused wine, syrup, fruit, pineapple juice, and brandy; stir to combine. Cover and refrigerate for a minimum of 4 hours, ideally overnight for optimal flavor development.
To Serve. To a 16-ounce glass, add a few pieces of ice followed by a spoonful or two of fruit. Fill with 8 ounces of chilled sangria (about ¾-full). Top off with 2 ounces of club soda or Prosecco. Garnish as desired.