Peach Tea Sangria (for Wic and Vic)

  • 2 cups water
  • 3 peach teabags
  • 2 teaspoons sugar
  • 2 cups dry red wine
  • 1 green apple, cored and thinly sliced
  • 1 orange, thinly sliced
  • 1 lemon , thinly sliced
  • 1 lime , thinly sliced
  • medium saucepan
  • large pitcher

Directions:

1) Bring water to a boil in medium saucepan.

2) Remove from heat. Add teabags and allow to steep 2-3 minutes.

3) Cool completely.

4) Add sugar, using more or less than the recipe according to taste. Pour into pitcher.

5) Slice the fruit and add to the pitcher.

6) Top off the pitcher by adding the red wine.

7) Allow the flavors to blend in the refrigerator overnight or serve immediately over ice.

About Peggy

Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.

No comments yet.

Leave a Reply