6tea bagshibiscus teaI used Tazo brand 'Passion,' see recipe notes
1 ½cupsboiling water
1 ½cupsice cubes
½lemonjuice and zest
1cupfresh orange juice
2tablespoonsorange bittersI used Fee Brothers brand
1orangesliced into thin rounds
1applehalved, cored and thinly sliced
1cupgrapesred or green or a mix
Place tea bags in a 4 cup measuring pitcher (or larger). Pour boiling water over and let steep 5 minutes. Remove tea bags, pressing bags against pitcher side with the back of a spoon for maximum flavor. Add ice cubes and stir.
Meanwhile, add honey and water to a small saucepan over low heat. Heat just until honey liquifies and can easily be stirred into the water. Remove from heat and add lemon juice and zest. Set aside to cool.
Transfer tea and any remaining ice cubes to a large pitcher (64-ounces or larger). Stir in honey simple syrup, fresh orange juice and bitters. Stir to combine.
Add orange and apple slices and grapes; gently stir to combine. Refrigerate for at least an hour and up to overnight. Serve.
If you use loose tea in place of tea bags, use ½ ounce for this recipe.
Soak the sangria for at least an hour or as long as overnight before serving. Stir just before serving.
I prefer sangria that's lightly sweet. If you like yours sweeter, double the honey simple syrup. For a vegan version, swap in sugar for honey in the syrup. Or sweeten with apple cider, apple juice or white grape juice.
Many bitters start with base of alcohol, if you prefer to use bitters made without alcohol, these bitters are a good option.
If you like sparkly sangria, add club soda or even flavored sparkling water: orange, lime, lemon or berry would be delicious!
Feel free to add more or less fresh fruit or even different fruits to suit your taste. And don't hesitate to experiment with different fruit juices, unsweetened pomegranate juice or cranberry juice would be great.