The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Sweet Tea Sangria


1 bottle white Rioja 

4 ounces brandy

4 ounces triple sec

6 ounces simple syrup

Zest and juice of 1 orange

Sliced peaches or other seasonal fruit

Lemon juice

Sweet tea

Garnish: Mint


In a pitcher or punch bowl, combine wine, brandy, triple sec, simple syrup, and orange zest and juice. Set aside. Lightly toss peaches in lemon juice to prevent oxidation, then add to pitcher. Refrigerate 4 to 8 hours to let the flavors meld. To serve: In a glass filled with ice, combine ½ cup sangria with 1/3 cup sweet tea and a large spoonful of fruit. Garnish with fresh mint.

From South by Sangria.