The Pitcher Show: Sweet Tea Sangria Posted by: Aaron Stearns | 0 Comments
Quick. It’s Friday afternoon and friends have shown up unannounced (it IS Summer, after all) and they are parched.
Good thing you made a nice batch of sweet tea sangria last night, in anticipation of the weekend fun ahead. Pretty in its tall pitcher in the fridge, it’s ice-cold and ready to share.
Jesse Goldstein of the Loveless Café in Nashville shares one of their most sought-after recipes, Sweet Tea Sangria. He notes, “At the Loveless Barn, our team works to make every event unique and memorable. So often, this calls for a ‘signature drink’ at the bar. Nothing’s more Southern than sweet tea, and there are few beverages more versatile than sangria.
“Traditionally a wine punch from Spain and Portugal, sangria is always a party pleaser as it typically has a lower alcohol content than most summertime cocktails and it is inexpensive to make. A great sangria really only needs three basic components: wine (red, white, rosé or even sparking), fruit and a sweetener such as sugar or fruit juice concentrate. Sparkling water, brandy and other liquors only adds further distinction. The best part of making sangria … you really can’t mess it up! It should be made at least 6 to 8 hours in advance to let the flavors fully combine and infuse. Once prepared, sangria can last for 3-5 days in refrigeration and seems to only get better.”
Sweet Tea Sangria
2 bottles of red wine (virtually any variety will do, but opt for something with more fruit, to balance the tannins of the tea)
2 quarts freshly brewed sweet tea (your personal favorite recipe will do)
1 can lemonade concentrate
1 quart fresh strawberries, trimmed and quartered
1 fresh orange, sliced
2 fresh lemons, sliced
Mix all of the ingredients together and refrigerate for a minimum of 6-8 hours. Serve over ice and enjoy!
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