Serves 1
135 min
Spicy Hibiscus Peach Tea Sangria
Recipe GLPR79f6d86509a30e
A refreshing and sophisticated sangria that combines chardonnay, brandy, and peach schnapps with cooled hibiscus peach tea for a floral twist. Fresh peaches, mango, orange, and lime segments mingle with diced jalapeños to create a perfect balance of sweetness and gentle heat. Infused for hours in the refrigerator, this sangria is best served ice-cold with a splash of sparkling seltzer water.
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Ingredients
1 bottle unoaked chardonnay wine
1/4 cup brandy
1/4 cup peach schnapps
1 cup cooled hibiscus peach tea
1/2 to 3/4 cup superfine sugar, to taste
2 peaches, cut into chunks
1 small mango, cut into chunks
1 orange, cut into segments
1 lime, cut into segments
2-3 jalapeños, seeded and diced
Seltzer water or sparkling water, for serving
Directions
Pour the unoaked chardonnay, brandy, peach schnapps, and superfine sugar into a large pitcher or punch bowl.
Stir vigorously for 2-3 minutes until the sugar has dissolved completely into the liquid mixture.
Add the diced jalapeños, peach chunks, mango chunks, orange segments, and lime segments to the pitcher, stirring gently to combine.
Pour in the cooled hibiscus peach tea and stir well to incorporate.
Cover the pitcher and refrigerate for at least 2-3 hours, allowing the flavors to meld and develop. Taste after 2 hours and add more sugar if desired for additional sweetness.
When ready to serve, fill glasses with ice and pour the sangria into each glass, ensuring some of the fruit and jalapeños are included in each serving. Top each glass with a splash of seltzer water and stir gently before serving.
