• 4 cups boiling water
  • 4 bags black tea
  • 1/2 cup superfine sugar
  • 1 bottle Spanish table wine (Rioja)
  • 1/2 cup Cointreau
  • Zest and juice of 1 lemon
  • 1 lemon, sliced into thin rounds
  • 1 orange, sliced into thin rounds
  • 1 large firm peach, diced
  • 1/2 pounds cherries, pitted
  • 2 cups sparkling lemonade


  1. In a medium pot on high or in a large kettle, bring 4 cups of water to a boil. Add bags of tea and superfine sugar to a large heatproof jar or pitcher. Pour the boiling water over the tea and sugar. Let the tea steep for 4-6 minutes, or as directed on the box. The sugar will also dissolve while the tea steeps. Remove the tea bags, stir the mixture, and allow the tea to cool.
  2. Once the tea has cooled, add it to a large pitcher or glass bowl. To the pitcher, add the red wine, and cointreau.
  3. In thick srips, zest the lemon with a peeler. Be careful to remove only the yellow part of the zest, omitting most of the bitter white pith. Add the zest to the wine and tea mixture.
  4. Cut the zested lemon in half, and add the juice of the lemon to the pitcher.
  5. Slice the lemon and orange into thin rounds and add them to the pitcher. Dice a peach, and add it to the pitcher. Finally, pit the cherries and add them to the pitcher.
  6. Refrigerate for 3 hours or overnight to allow time for the flavors to develop.
  7. Before serving, add the sparkling lemonade to the mixture. Fill a glass with ice, and ladle the sweet tea sangria into the glass. Garnish with a slice of lemon. Serve immediately and enjoy.