Summer Sangria

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  • Gluten Free Recipe
  • Gluten Free Recipe

Serves: 8
  • For an alcoholic option add medium bodied red wine to taste.
  • If in season, add the seeds of 1 pomegranate to your jug.

INGREDIENTS

  • 250ml boiling water
  • 1 black tea bag or 1 tsp loose-leaf tea in an infuser
  • 1/2 cinnamon stick
  • 250ml Barker's Squeezed Redcurrants with Cranberry & Pomegranate
  • 1 orange, lemon & lime, each sliced into thin rounds
  • a small bunch of seedless grapes, cut in half if large
  • 1.25L sparkling water, well chilled
  • ice

METHOD

  1. Pour boiling water over the tea bag and cinnamon stick and leave to steep for 5 minutes. Discard the tea bag.
  2. In a large jug, combine the tea, cinnamon stick, Squeezed Redcurrants with Cranberry & Pomegranate, the citrus slices and grapes. Cover and place in fridge to chill for at least 4 hours.
  3. Remove from fridge and stir in sparkling water. Serve in a jug or straight into glasses filled with ice.
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