Tea Sangria

Tea Sangria

Ingredients:
4 cups boiling water
5 The Coffee Shoppe English Breakfast tea bags
•
2 cups sliced fresh fruit*
•
2 tablespoons sugar
•
2 cups white grape juice

Directions:
•
In a teapot, pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags
and cool. In large pitcher, combine fruit with sugar. Pour tea over fruit; stir in juice. Serve
in ice filled glasses. Makes 6 10-oz. servings.
* use any combination of apples, peaches, pineapple, oranges or strawberries.
Cactus Cooler
Steep 3 one ounce Red Raspberry Iced Teabags, 1 ounce Traditional Iced Tea bag, and 8
single servings The Coffee Shoppe Peppermint Teabags in 1/2 gallon of boiling water for
5 minutes, then remove teabags.
Add 3 quarts cold water to concentrate.
Add 3 quarts apple juice.
Add 8 ounces lemon juice.
Serve.
Rain Forest Mist
Place 9 one ounce bags Red Raspberry Iced Tea in 1 gallon plastic container.
Pour in 1/2 gallon boiling water and cover. Let steep for 10 minutes.
Fill dispenser with 1 1/2 gallons cold water, 3 quarts cranberry juice, and 1 can (46
ounces) of Dole Pineapple Juice.
After tea has steeped 10 minutes, remove bags, allowing all liquids to drain from bags.
Pour tea concentrate into container, stir and serve over ice.
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Cooking with tea and other Coffee Shoppe Tea recipes
Sweet Saute Pears
Yields 4 servings