Wait. Ok. I know I got the words wrong. It’s 70 degrees here in the sunny south, though and I. Am. Loving. It. Don’t get me wrong. I love my share of cold weather too, but seeing as it snowed ten days ago, a little warmth is more than welcomed.
To celebrate blue skies, short dresses and warm sun, I bring you a non-alcoholic sangria! I first found the idea here when I was searching for drink ideas to bring to a Christmas party (what happens when you put a foodie in charge of drinks).
Since the party was for families and young kids, I figured boozy cocktails weren’t allowed so instead opted for traditional spiced apple cider, rosemary lemon spritzers (recipes to come) and non-alcoholic sangria. Yum.
adapted from The Kitchn
2 cups boiling water
2 black tea bags (or if using loose leaf, 2 teaspoons + infuser) (find it here)
1 medium cinnamon stick (or 2 small sticks)
3 cups cranberry juice or pomegranite juice
1/2 cup honey, preferably local and raw
1 cup orange juice (freshly squeezed)
1 orange (sliced into thin rounds)
1 lime (sliced into thin rounds)
1 lemon (sliced into thin rounds)
1/2 apple (peeled, cored and chopped into small chunks)
1 cup frozen mixed berries (no sugar added)
3 cups sparkling water
Place tea bags and cinnamon sticks in a medium bowl. Pour boiling water over them and steep for about 5 minutes. Remove the tea bags.
In a large pitcher, pour the tea, honey, cranberry juice and orange juice. Stir to combine. Add the fruit and refrigerate for at least one hour.
Before serving, pour in the sparkling water and serve over ice.