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.
Time: 15 min + Steep Time
Makes 1 PitcherRating
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Loading...| 1 bottle Moscato | |
| 4 heaping Tbl Spring Blossom White Tea | |
| 4 cups water | |
| Sliced Apples, Peaches and Grapes | |
| Lemon or Orange slices | |
| ¼ cup Vietnamese Cinnamon Simple Syrup |
| 1. | 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. |
| 2. | 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 dissolved and the mixture is clear and slightly thickened. While hot, whisk in ¼ tsp Vietnamese Cinnamon. Allow to cool. |
| 3. | To make the Sangria, pour the wine into a large pitcher. Add the steeped Tea along with the Vietnamese Cinnamon Simple Syrup. Stir. Add the fruit. |
| 4. | To serve, use a spoon to distribute some fruit into each glass, then top off each glass with the infused wine. |
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