Directions

1. Prepare Tea. To a medium saucepot over medium heat add herbal tea and water. Heat mixture until small bubbles just begin to surface around the edges of the pot (do not boil). Turn off heat and cover; steep for 10 minutes. After ten minutes, add sugar and stir until fully dissolved. Strain into a 32-ounce vessel; discard tea solids. Allow to cool to room temperature or refrigerate for faster chilling.
2. Assemble Sangria. To a half-gallon pitcher, add sweetened tea, brandy, orange juice, wine, and fruit; stir to combine. Cover and refrigerate for a minimum of 4 hours, ideally overnight for optimal flavor development.
3. To Serve. To a serving glass, add a few pieces of ice followed by a spoonful or two of fruit. Top with chilled sangria. Garnish as desired.