Passion Fruit Tea Sangria

I first served this to 60 women visiting my gardens on a tour. I needed something easy, tasty and beautiful. It met all criteria. The tea is a nice base—light but zesty. It’s great for barbecues, a pontoon ride or any gathering that requires a “party in a pitcher.”

Ingredients for 8 Drinks, Multiplies Easily

6 passion fruit tea bags

2 bottles sauvignon blanc

2 cups ruby red grapefruit juice, fresh preferably

1¾ cups brandy

½ cup simple syrup or orange liqueur such as triple sec

1 large orange cut in half and thinly sliced

2 cups mixed berries: raspberry, blue, black or strawberries

Lots of ice

Preparation

Steep tea bags in 3 cups of boiling water for 15 minutes

and then remove. Allow to cool.

Combine tea, grapefruit juice, wine, brandy and orange juice

in a large pitcher and refrigerate for a minimum of 4 hours,

preferably overnight.

Add the berries just before serving. Put ice in individual glasses

and add the cold sangria.

I like to have a slotted spoon available

to garnish each drink with the fruit.

NOTE

Simple syrup is equal parts sugar and water. Heat until sugar dissolves. Cool and refrigerate. It keeps indefinitely in a screw-top jar.