Sangria with Juicy Fruits
Sangria with Juicy Fruits
Fruity alcohol-free sangria with red grape juice, black tea, fresh citrus, and berries. Chill the base, then add sparkling water just before serving.
Ingredients
Equipment
Method
- Steep the tea bags in 1 1/2 cups of 205°F water for 5 minutes, then lift out the bags without squeezing them. Cool the tea for 20 minutes, until it is no longer warm.
- Slice the oranges and lemon into thin rounds, dice the apple, and toss the apple with a spoonful of the lemon juice. The slices should look bright and even, with no seeds. Use 1 tablespoon from the measured 1/4 cup lemon juice, then reserve the remainder. Hull and halve the strawberries and refrigerate the berries until needed.
- Pour the grape juice, cooled tea, orange juice, remaining lemon juice, and optional honey into the pitcher, and stir for 30 seconds until the honey dissolves. Add the cinnamon stick, and taste. The base should taste sweet, tart, and slightly dry.
- Add the oranges, lemon, and apple, press the oranges gently 3 times with the spoon to release their juice, then cover and refrigerate for 2 to 4 hours. Add the strawberries and blueberries for the last hour.
- Stir in the sparkling water just before serving, fill glasses with ice, and ladle in the sangria with a generous scoop of fruit. Garnish with an orange wheel and a cinnamon stick.
Steep the tea for only 5 minutes and add the sparkling water at the last second; long steeping turns the drink bitter, and early fizz goes flat in the pitcher.
Notes
- Use 100 percent juice, not a juice cocktail.
- Add soft berries only for the last hour.
- Strain out the fruit if the sangria sits overnight.