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Jasmine Tea & Brandied Fruit Sangria Recipe


An image of a Brandied Fruit Tea Sangria by Cynthia Gold.

This tea sangria recipe is just one of the amazing tea recipes in Cynthia Gold's tea cookbook, "Culinary Teas."

Julian Landa
Any combination of fruits will work well in this tea sangria recipe from tea chef Cynthia Gold (whose tea book I highly recommend). She suggests trying equal parts thinly sliced oranges, apples, pears, plums, and peaches, or whatever combination you have handy.

Prep Time: 30 minutes

Cook Time: 2 minutes

Soaking: 12 hours

Total Time: 12 hours, 32 minutes

Yield: 8 servings


  • 2 cups thinly sliced fruit, any combination of oranges, apples, peaches, plums and peaches
  • 1 cup brandy, plus more as needed
  • 1/4 cup loose-leaf jasmine green tea leaves
  • 6 cups steaming water (about 175°F)
  • 1 bottle Riesling, chilled
  • 2 tablespoons simple syrup


  1. Place the sliced fruit in a non-reactive container and completely cover with the brandy.
  2. Let sit overnight*, or if you're pressed for time, proceed to steps three and four and let it sit for at least 20 minutes as your tea cools.
  3. Place the tea leaves in a large pitcher. Add the steaming water and steep, covered, for 2 minutes.
  4. Strain, discarding the leaves and returning the tea liquid to the container, and let cool completely.
  5. Add the chilled Riesling, brandied fruit and simple syrup. Taste and add additional simple syrup and the brandy from the macerated fruit to taste.
  6. Serve over ice garnished with a slice of fresh orange.
Refrigerated, this tea sangria will stay fresh for 3 to 4 days.

* The fruit may be soaked in brandy for up to a week, so if you expect to make another batch soon, cut and soak extra fruit in advance to save time.

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