Cheers to Summer! We love a good Sangria in the warmer weather, and depending on the setting or food pairing, have served it in white, red or rose varieties. This Sparkling Sweet Tea Sangria from The BakerMama is not only refreshing, but decorated with a patriotic, festive kabob—making it perfect for the 4th of July or Labor Day.
Sweet Tea Sangria:
- 1 cup raspberries
- 1 cup pineapple chunks
- 1 cup blueberries
- 1/4 cup orange liqueur (triple sec, cointreau or grand marnier)
- 4 cups Red Diamond Sweet Tea
- 1 (750 ml) bottle sparkling wine (prosecco or champagne)
Star-Spangled Fruit Kabobs:
- thick pineapple slices, cut into small stars
- raspberries
- blueberries
Place the raspberries, pineapple chunks, and blueberries in the bottom of a large pitcher. Add the orange liqueur, sweet tea and the bottle of sparkling wine. Gently stir it all together and let it set in the refrigerator for at least 2 hours before serving. The longer it sits, the stronger the flavor of the drink.
While the sweet tea sangria is refrigerating, make the star-spangled fruit kabobs to garnish each glass with. Start by cutting star shapes out of thick pineapple slices with a small star-shaped cookie cutter. On a 6-inch bamboo skewer, alternate blueberries and raspberries and then add a pineapple star to the top of each one.
To serve the Sparkling Sweet Tea Sangria, fill each glass with some ice and a star-spangled fruit kabob. Pour the cold sweet tea sangria into each glass and enjoy!
Recipe from TheBakerMama.com
