Spiced Red Sangria
Rich currants, tart hibiscus, juicy plums, and spicy cinnamon give this herbal tea and red wine combination deep flavor. While still a fruity sangria, the resulting fusion of flavors in this blend impart distinctive warm aromas and flavor notes.
4 Tbsp. Cinnamon Plum Herbal Tea
Cinnamon Stick - Korintje, optional garnish
32 oz. filtered water
1 bottle pinot noir wine
4 oz. triple sec
Sliced fruits (any)
HEAT filtered water to 212°F. Steep Cinnamon Plum Herbal Tea for 5 mins. Strain and allow to come to room temperature.
MIX brewed tea, pinot noir, rum, and sliced fruits in a large pitcher.
ALLOW sangria to chill in the refrigerator for at least 4 hrs (overnight works best) before serving.
SERVE in a pitcher accompanied by wine glasses or tumblers. Make sure to scoop some fruit into each glass if it does not come out when poured. Garnish with Cinnamon Stick - Korintje.
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