Recipe: Hibiscus Tea Sangria

tea sangria 4.jpg

INGREDIENTS

5-6 TBSP SMOOTHIE LIFE APOTHECARY DE-STRESS LOSE LEAF TEA BLEND

1.5 LITRES OF WATER

1 SMALL TO MEDIUM SAUCE PAN/POT/KETTLE

1 MEDIUM TO LARGE FRENCH PRESS (ALSO REFERRED TO AS A TEA OR COFFEE PRESS)

1- 2 TBSP LIQUID SWEETENER; LIGHT AGAVE, HONEY, MAPLE SYRUP (OPTIONAL)

1 PINK LADY/GALA APPLE

1 RIPE ANJOU/BARTLETT PEAR

4 STICKS OF CEYLON CINNAMON

INSTRUCTIONS

  • BRING 500ML/HALF LITRE OF WATER TO A BOIL.

  • PREPARE TEA PRESS BY POURING ABOUT 1/4 CUP OF HOT WATER INTO THE GLASS VESSEL AND SWIRL TO TEMPER.

  • POUR THE REMAINDER OF THE HOT WATER INTO THE GLASS VESSEL OF THE TEA PRESS THEN ADD ‘DE-STRES TEA BLEND AND LET STEEP FOR 5 - 7 MINS WITH THE LID ON, STRAINER UP.

  • AFTER THE THE STEEPING PROCESS IN COMPLETE, PRESS THE STRAINER DOWN FROM THE TOP OF THE LID TO THE BASE OF THE GLASS VESSEL.

  • POUR STRAINED TEA LIQUID INTO A PITCHER AND STIR IN OPTIONAL SWEETENER.

  • CORE BOTH THE PEAR & THE APPLE AND CHOP INTO SMALL-MEDIUM SQUARE FRUIT PIECES.

  • TO COMPLETE THIS TEA SANGRIA, ADD THE FRUIT PIECES, CINNAMON STICKS AND 1 LITRE OF WATER TO THE PITCHER.

  • SERVE IMMEDIATELY OR LEAVE TO CHILL IN THE REFRIGERATOR FOR 5 TO 12 HRS.

  • SERVES FOUR (4).

Melissa Punnett