Refreshing & sweet, this Sangria gets its sophistication from Spring Blossom White Tea. Load up the Lucent Pitcher with fruit allow to soak in the tea and wine. The fruit infuses the Sangria and the Sangria infuses the fruit. A delightful win-win.
1 bottle Moscato
4 heaping Tbl Spring Blossom White Tea
4 cups water
Fresh seasonal fruit, sliced (we used apples, peaches and grapes)
Lemon or Orange slices
¼ cup Vietnamese Cinnamon Simple Syrup
To make the tea, steep the Spring Blossom White Tea in near boiling water for 5 minutes. Remove leaves and set aside to cool. Alternately, white tea cold steeps well. Place the leaves in room temp water in a pitcher and place in the refrigerator. Remove leaves after 8 hours. Our favorite tool for cold-steeping white tea is the FORLIFE Lucent Pitcher. It's both beautiful and practical.
To make the Vietnamese Cinnamon Simple Syrup, microwave ¼ cup water and ¼ cup sugar in 30 second intervals, stirring between each interval, until the sugar is disscolved and the mixture is clear and slightly thickened. While hot, whisk in ¼ tsp Vietnamese Cinnamon. Allow to cool.
To make the Sangria, pour the wine into a large pitcher. Add the steeped Coming Up Roses Tea along with the Vietnamese Cinnamon Simple Syrup. Stir. Add the fruit. To serve, use a spoon to distribute some fruit into each glass, then top off each glass with the infused wine.
Catch Anne's tea tips including this Hot Tea Toddy on ourIGTV channel on Instagram!