Ingredients
From The Spice & Tea Exchange®
3 TBS White Tropical Tea
1 TBS Peppermint Leaf
½ cup Amber Rock Sugar
½ cup Lemon Sugar
Tea Pitcher - Fruit Infusion
From the Grocer
16 oz filtered water
1 cup fresh lime juice (approx. 6 limes)
2 bottles of Pinot Grigio Wine, chilled
Peaches, cut into chunks
Pineapple, cut into chunks
Watermelon, cut into chunks
Preparation
HEAT 16 oz filtered water to 185°F. Steep White Tropical Tea and Peppermint Leaf together for 4 mins.
POUR Amber Rock Sugar and Lemon Sugar into fruit infusion pitcher. Strain hot tea into pitcher and stir until sugar dissolves.
CHILL in the refrigerator for 30 mins or until cold.
FILL infusion rod with cut fruit and attach lid.
ADD lime juice and both bottles of wine to cold tea, stir carefully.
PLACE infusion rod in sangria and carefully attach lid.
Serving Suggestion:
CHILL, serve over ice, and enjoy!
Yield: 1 pitcher
Total Time: 40 mins
Prep: 36 mins
Cook: 4 mins
