This fruit-filled tea blend takes its inspiration from the traditional red-wine Spanish Sangria - a delicious, fruit-based wine "punch". Tart hibiscus is paired with elderberries, citrus, and lemongrass to recreate a cooling summer treat. Infuse (cold) 1 Tbsp of fruity sangria with 1 cup of seltzer or ginger ale for 15 minutes. Serve over ice with slices of lemons and oranges.
hibiscus, apple, orange peel, rosehips, elderberries, carrots, flavors, orange slices, lemongrass, raspberries, beet powder, raspberry fruit powder, freeze dried grapes
*1½ tsp. tea
*8 oz. boiling (212°) water
*steep for 5 minutes
Iced Tea Recipe (8 servings)
¼ cup tea, 8 cups cold water, steep for 1-3 hours in fridge, sweeten to taste. Keep refrigerated and consume within 3 days.