Sangria Iced Tea is a fusion of the classic Spanish fruit punch with southern sweet tea for one delicious cocktail. This beverage takes all the sangria ingredients and infuses them with sweet tea and fruits. With ripe peaches and lemons soaked in an orange liqueur and muddled with crushed mint, this summer drink is irresistible.
I think perhaps I’m always dreaming of drinking poolside or in the backyard as the sun is setting and burgers are cooking on the grill. Moments like these call for icy beverages whether it’s a classic margarita or sangria.
Sangria isn’t just the perfect cocktail for summer, it’s also perfect for drinking during those moments of life when you need to pause. Summer tends to be the time of year when everyone seeks a recharge, but drinking iced tea especially sweet tea can be year-round.
This summer cocktail is slightly sweet, somewhat refreshing, and filled with fruit. It’s the perfect blend of tea and wine, with notes of lemon, orange, and mint.
What’s in Sangria Iced Tea?
The ingredients in this cocktail are simple and many can be swapped so it’s extremely versatile for your own taste. Choose your fruit if you’d like something other than peaches and lemons, and triple sec can be used as well as your choice of wine.
The base of this mixture is sweet tea and wine. Then there is fruit marinated in an orange liqueur with muddled mint. Once all the ingredients are mixed it’s best to let them sit in the fridge for an hour before serving or overnight.
- Orange Liqueur
- Fresh Mint
- Black Tea Bags
- White Wine
- Lemon Juice
How to Make Sangria Iced Tea
Sangria is traditionally made of wine, brandy or liqueur, sometimes sugar, and always lots of fruit. Allowing the fruit to soak in the mixture elevates the flavors of the mixed drink. To make sangria mix the following ingredients together and let chill.
- Marinate the fruit. In a small bowl soak the peaches, lemon slices, and crushed mint in the orange liqueur
- Pour the wine into a large carafe and add the fruit mixture and sweet tea.
- Prepare the sweet tea. Bring the water to a soft boil over medium heat and add the tea bags. Remove from the heat. Stir the sugar.
- Assemble the sangria. Add the sweet tea to the pitcher. Stir in the lemon juice. Let the mixture sit for a minimum of 30 minutes
How to Store this Beverage
Place the sangria iced tea cocktail in a large picture and cover it with plastic wrap or a lid if you have one. It will keep for up to 3 days before the fruit starts to go bad.
Can this be made into a mocktail?
If you’d like to cut calories then I suggest trying this skinny sangria, however, if you’re goal is to cut alcohol completely then this can be made into a mocktail. Follow the steps below to make a delicious iced tea mocktail.
- Marinate the peaches and muddled mint in 4 ounces fresh-squeezed orange juice.
- Add the fruit, 2 cups of ginger beer, 4 cups of sweet tea to a pitcher and stir to combine.
Which type of wine is best?
I recommend choosing one of your favorite wines even though traditional sangria is made using a dry red wine. This recipe calls for white wine, but if you’d prefer rosé or red then you can use those too. The best wines to use are the ones you like, but also ones that are decent quality.
Cheaper wines tend to have more sugar in them, which will result in a sweeter drink but potentially also a headache. I like a sauvignon blanc or pinot grigio type of wine for this recipe. If you’d like an even sweeter wine then go for a Moscato.
Recipe Notes and Tips:
- If you’d prefer to not make your own sweet tea you can purchase store-bought.
- For a more intense flavor allow the cocktail to marinate overnight in the fridge before you plan on serving it.
Sweet Tea Sangria
- 4 ounces Orange Liqueur
- 3 Peaches peeled and sliced
- 3 large Lemons sliced
- 2 tablespoons Fresh Mint crushed
- 3 cups Water
- 4 Black Tea Bags
- 3/4 cup Sugar
- 4½ cups White Wine 1 bottle
- 2 tablespoons Lemon Juice
- In a small bowl soak the peaches, lemon slices, and crushed mint in the orange liqueur for 20 minutes, or up to 2 hours.
- Bring the water to a soft boil over medium heat and add the tea bags. Remove from the heat and let the tea steep for about 2 minutes. Discard the bags.
- Stir the sugar into the tea until completely dissolved. Let the tea cool to room temperature for about 15 mintues.
- Pour the wine into a large carafe and add the fruit mixture and sweet tea. Stir in the lemon juice. Let the mixture sit for a minimum of 30 minutes or overnight for a more intense flavor before serving.