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
- 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)
- 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).