Iced tea sangria
- Preparation and cooking time
- Total time
- + steeping + chilling
- Serves 2
- 150ml (we used pinot grigio) white wine
- ½ orange, roughly chopped, plus peel for garnishing
- ½ lemon, roughly chopped
- 2 tea bags chamomile tea
- 2 tbsp runny honey
- 50ml (we used Noilly Prat) dry vermouth
- STEP 1
Put the wine and fruit in a small bowl and lightly muddle with the end of a rolling pin to release some of the juices. Mix and put in the fridge to chill while you make the iced tea.
- STEP 2
Steep the tea bags in 200ml boiling water, add the honey and leave for 15 minutes. Leave to cool (or alternatively, shake for 30 seconds in a cocktail shaker with ice, and strain out).
- STEP 3
Pour the fruity wine mix into 2 copa de balon glasses. Add ice, the chilled tea (minus the tea bags) and the vermouth, and gently mix. Garnish with a twist of orange peel.