Done with overly sweet wine punches? This Green Tea Sangria skips the syrup and serves a refreshing, fruit-forward pour with herbal sophistication.
Equipment
You do not need specialized tools to make Green Tea Sangria. A basic kitchen setup is enough. Gather these items before you start:
- 1 large pitcher (at least 2-liter capacity)
- Sharp knife for cutting fruit
- Cutting board
- Spoon or long stirrer
- Citrus juicer (optional, but helpful for squeezing fresh juice)
- Measuring cups and tablespoons
- Small saucepan or kettle for boiling water
- Fine mesh strainer (if using loose leaf tea)
- Wine glasses or tumblers for serving
- Ice cube tray
Choose a sturdy pitcher that can hold all the ingredients, including ice and fruit slices. Use a strainer if you prefer loose leaf tea. Having everything at hand saves time and avoids mess.
Ingredients
For a balanced Green Tea Sangria, use the following amounts. Adjust fruit types to your preference, but try to keep the proportions.
- 1 bottle (750 ml) dry white wine (such as Sauvignon Blanc)
- 4 cups water
- 6 bags green tea or 2 tablespoons loose leaf green tea
- 1/4 cup honey or simple syrup
- 1/4 cup orange liqueur (such as Cointreau or Triple Sec)
- 1-2 peaches, sliced and pitted
- 1 lemon, sliced
- 1 orange, sliced
- 8-10 sweet cherries, halved and pitted
- 1-2 tablespoons fresh lemon juice (optional)
- 2 tablespoons vanilla extract (optional for a mellow note)
- Ice cubes for serving
Use ripe, fresh fruit for the best flavor and appearance. If you prefer a sweeter sangria, increase honey or use a sweeter wine.
Instructions
Follow these steps for consistent results:
- Boil 4 cups of water in a small saucepan or kettle.
- Pour the hot water into a pitcher. Add 6 green tea bags or 2 tablespoons loose leaf tea.
- Steep for 8-10 minutes. Remove tea bags or strain out loose leaves. Let cool to room temperature.
- Pour in 1 bottle white wine.
- Add 1/4 cup honey or simple syrup. Stir until dissolved.
- Add 1/4 cup orange liqueur.
- Slice peaches, lemon, and orange. Halve the cherries. Add all fruit to the pitcher.
- (Optional) Add 1-2 tablespoons fresh lemon juice and 2 tablespoons vanilla extract.
- Stir gently to mix. Refrigerate at least 2 hours, or up to overnight.
- Serve over ice in glasses with fruit pieces.
Chill thoroughly for the best taste. The flavors blend and mellow after a few hours in the fridge.
Tasting Notes
Green Tea Sangria tastes light and crisp with a subtle herbal note. The green tea adds a mild, earthy layer without bitterness. Wine delivers a dry backbone. Citrus and peach slices provide bursts of sweetness and acidity.
You’ll notice a soft floral aroma from the tea and fruit. The orange liqueur rounds out the drink with a smooth, slightly sweet finish. If you use vanilla, expect a mild creaminess in the background.
The drink is neither too sweet nor too tart. The overall impression is clean, refreshing, and not heavy.
Quick Pro Tips
Choose a dry white wine for balance. Sauvignon Blanc and Pinot Grigio both work. Avoid oaky or buttery Chardonnays, which can overwhelm the green tea.
Steep the tea for no more than 10 minutes or it may get bitter. Use honey or simple syrup to sweeten, but always add a little, taste, then adjust.
Slice fruit thin so it releases flavor faster. For a more visual presentation, add mint sprigs or edible flowers before serving.
Let sit in the fridge at least 2 hours. Overnight produces a bolder fruit flavor.
When to Serve
Green Tea Sangria is ideal for warm weather gatherings, brunch, or outdoor picnics. It pairs well with light dishes—think salads, grilled chicken, or seafood.
Use this cocktail at daytime events, like lunch parties or baby showers. It’s mild in alcohol, so it suits occasions that last several hours. Serve in a clear pitcher so guests can see the fruit.
For holidays, add seasonal fruits or fresh herbs. The sangria adapts to any time when you want something light and easy to drink.
