Best served cold and on the dock, this on-the-laker sangria is made cold brew tea, rose wine, brandy, and strawberries!
Cold Brew Jasmine Tea
5 teabags or 10 grams of jasmine tea
1L of cold water
4 oz. Cold Brew jasmine tea
4 oz. rose wine
1 oz. lemon juice
2 oz. Kvas Lavender Jasmine Simple Syrup OR Honey Syrup
1.5 oz. brandy
1/4 cup frozen strawberries
1 bundle of mint
For Cold Brew Tea
Take 5 tea bags or 10 grams of jasmine tea to a large mason jar with 1L of cold water and place in the fridge overnight or for roughly 16-hours. Tip: Multiply the recipe by however many people you are having it over and serve it in a large jug with frozen fruit. Sure to be a party pleaser!
For the Sangria
Add the cold-brewed jasmine tea, rose wine, lemon juice, simple syrup and brandy to a blender and pulse for 5-seconds and then pour through a fine-mesh strainer. Add strained cocktail to a wine glasses with ice.
Garnish with strawberries and fresh mint.
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