Peach Iced Tea Sangria for the big 2-8!

by Kate on April 27, 2012

Happy birthday Al!

Not only is it Thirsty Thursday, it’s Al’s birthday! In my group of gal pals from home, Al is the ‘baby’ of the group and on this Thirsty Thursday she is turning 28.  Ahhh I remember 28 – it was a good year.  The automobile was invented that year (haha just kidding – I’m not THAT old!)

To celebrate Al and the big 2-8, I’m havin’ the gals over for some food and drinks – it’s always nice to have a legitimate reason to have drinks on a Thursday night!


Now that it’s getting closer to summer time, I’m thinking of sangria.  I absolutely love sangria – I love that you can make it a zillion different ways, and with a zillion different combinations and it always seems to be a crowd pleaser with any group.  And these ladies are a great group that deserve a delicious Thursday night cocktail!

So tonight, I’m taking a stab at Peach Iced Tea Sangria – I feel as though this could turn out really well or really badly, since I can’t really picture the tea flavoring with sangria.  Welp here goes nothing!

Peach Iced Tea Sangria

INGREDIENTS

1  Box of Fish EyePinot Grigio
*
Or you could use 4 – 750ml. bottles of P.G., but nothing says classy like a box of wine

2 quart packets of Crystal Light Peach Iced Tea

8 cups of water

1 cup orange juice

1 cup Sweet Tea Vodka

1/3 cup simple syrup
*Cal friendly version – 8 packets splenda & 1/3 cup water)

Fruit of choice 
*I used grapes and green apples, but peaches and rasberries would probably be best – apparently they’re not in season just yet (although I did get my hands on some after I had already made the sangria)

1) Cut fruit and place in the bottom of a large beverage container with a spout.

2)  Add all ingredients and stir together.

A round of slap-the-bag anyone?

3) Place in the refrigerator and chill overnight (if possible – if not, for at least an hour or two – chilling is key in sangria making!)

4) Put some fruit in a glass and fill the remainder with the sangria.  Enjoy!

As I said, I think when making sangria, the amount of time you chill it is key.  When I first tested this before putting in the fridge, it tasted really boozey, and I was a little bit worried that it wasn’t going to taste good.  But, almost 24 hours later, this sangria no joke tasted just like Peach Iced Tea – you could barely even taste the wine and vodka! Which is AWESOME but dangerous, so drink with caution :)

Obviously, this recipe is for a large serving – bascially a doubled recipe of regular sangria, so for a smaller crowd, you could just cut it in half.

So cheers to Al!  And to birthdays!  And to tomorrow being friday!

 

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