Boy, it is hot here in
Yes, I'm familiar with the cartoon that says the same thing, but I’m not trying to be funny here. It really is hot and headed to 100-plus degrees today. (BTW, I love that cartoon, but The Picky Eater, who was a
Topeka native, didn't care for it
It's the perfect weather for this Iced Tea Sangria.
I love this recipe because it pairs two of my favorite beverages—iced tea and wine. I saw a recipe for it floating around Facebook, but of course I had to play with it a bit.
Use whatever fruit you like. I went with oranges, since I like them in my iced tea, and summer fruits like peaches, strawberries, blueberries and raspberries. You can use fresh fruit, but honestly I used frozen and the drink turned out great.
My wine choice was an un-oaked chardonnay I had in the fridge, but use whatever white wine you like. A rosé or red wine would work, too, but I picked white so I could also taste the tea.
Add sugar depending on how sweet you like your drink. Since I prefer unsweetened iced tea and dry wines, I only added a tablespoon of sugar. Add more if you like sweeter beverages, or just make a sweet tea to add to the recipe.
Iced Tea Sangria
4 cups brewed iced tea (I used a black tea.)
2 cups white wine
1 tablespoon sugar, or to taste
Fresh or frozen fruit of choice
In a large container, add the tea and wine. Add the sugar and stir until dissolved, and then add the fruit. Refrigerate for at least 4 hours. Overnight is even better. Serve over ice.