On-the-Laker Sangria

By Zac Kvas
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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

  1. 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

  1. 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.
  2. Garnish with strawberries and fresh mint. 

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