Peachy Iced Tea Sangria Food

PEACHY ICED TEA SANGRIA

Steps:

• Add water and juice to drink mix in 2-qt. plastic or glass pitcher; stir until mix is dissolved.
• Stir in fruit.
• Serve over ice.

PEACHY ICED TEA SANGRIA

Steps:

• Stir water and juice into tea mix in large pitcher until mix is dissolved.
• Stir in fruit.
• Serve over ice.
• This makes 7 1 cup servings.

HIBISCUS TEA SANGRIA

Steps:

• Bring 18 ounces of cold water to a boil in a small saucepan. Add the tea bags and let steep for 10 minutes. Remove the bags and discard.
• Pour the wine into a large container or pitcher. Add the tea, grapefruit juice, pisco, half of the diced mango and all of the orange slices. Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours.
• Just before serving, add the remaining diced mango and the berries. Serve very cold over ice.

WHITE PEACH, TARRAGON AND BUBBLE SANGRIA

Steps:

• Bring 6 cups water to a boil in a medium saucepan. Add the tapioca, reduce the heat to medium and cook, stirring occasionally, until tender, about 15 minutes. Strain the tapioca in a large sieve, and rinse under cold running water until cold. Spoon the tapioca into a 3-quart pitcher.
• Add the wine, grape juice and liqueur to the pitcher, and stir to combine. Add the tarragon and peaches, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours or up to overnight.
• To serve, fill 8 glasses halfway with ice. Stir the sangria to redistribute the tapioca, then pour the sangria, fruit, and tapioca into each glass.

PEACH ICED TEA

Steps:

• Steep tea bags in the boiling water to make a strong tea; discard tea bags. Refrigerate tea until well chilled. Stir together tea and peach nectar in a pitcher. Add mint and lemon slices; refrigerate 1 hour. Add ice, and serve.

ICED TEA SANGRIA PUNCH

Steps:

• Bring water to boil in saucepan.
• Remove from heat.
• Add tea bags; steep four minutes.
• Remove tea bags; pour tea into pitcher.
• Add sugar to taste and stir until sugar dissolves.
• Cool to room temperature.
• Combine tea, fruit, juice and wine in a punch bowl.
• Ladle sangria over ice into wide-rimmed wineglasses or punch cups.