A healthy, antioxidant-packed cocktail? It must be a Meredith Youngson recipe. The founder of Lake & Oak Tea Co. and author of Super Tonics: 75 Adaptogen-Packed Recipes for Sleep, Beauty, and Wellness makes her Margaritas with detoxing in mind, and her alcohol-optional sangria recipe is prepared in a similar style. “The combination of slow-brewed green tea, juicy ripe peaches and mint is nourishing on its own as an afternoon tonic, or you can spike it up for a special occasion with a dry white wine,” she writes. “For the best flavour, give the tea and peaches at least 5 hours to get acquainted – the flavours will only improve with time.”
Peach and Green Tea Sangria
Meredith Youngson's recipe for refreshing and fruity sangria, with hydrating green tea and an optional splash of white wine.
Ingredients
- 3 tea bags or 2 tbsp loose-leaf green tea
- 1 handful fresh mint plus more for garnish
- 2 ripe peaches pitted and roughly chopped
- 2 to 4 tbsp maple syrup or raw honey
- 4 cups cold water
- ¼ lemon wedge
- dry white wine or sparkling water for topping (optional)
- lemon or cucumber slices for garnish (optional)
Instructions
- In a pitcher or large mason jar, combine the tea bags, mint and peaches. Use a wooden spoon to muddle the mint and smash the peaches into small chunks.
- Add the maple syrup and water. Squeeze the lemon wedge into the pitcher before dropping it in. Refrigerate for at least 5 hours or up to 2 days. Strain the mixture through a fine-mesh sieve into a wide-mouthed pitcher or bowl (discard the solids). Taste and add more sweetener if desired.
- Fill 2 to 4 glasses with ice and divide the sangria among them. Top with a splash of wine if desired. Garnish with the lemon slices (if using).
