Sweet Tea Sangria

By: Hannah Lee Leidy
Photo by Andrew Cebulka

Food Culture of the South


Makes 1 pitcher

  • 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.

  • Recipe from Michael Maller of Mateo Bar de Tapas, Durham, North Carolina

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