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.

From The Spice & Tea Exchange^®
4 TBS Cinnamon Plum Herbal Tea
Cinnamon Stick - Korintje (optional garnish)

From the Grocer
32 oz filtered water
1 bottle pinot noir wine
4 oz white rum
Sliced fruits (any)

HEAT filtered water to 212°F (boiling). 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.

Serving Suggestion:
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.

Yield: 1 pitcher
Total Time: 4 hrs 15 mins
Prep: 10 mins
Cook: 5 mins

Spiced Red Sangria

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