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A pitcher and glasses of sangria filled with fresh fruit on a surface against a light pink background

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.
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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
  • ΒΌ 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).