It was supposed to get up to 100 degrees here in CT yesterday–Not exactly the kind of weather that makes you want to turn on your oven. Instead, I stirred up this Arnold Palmer sangria as a refreshing way to cool down and enjoy the weekend. Worked like a charm.
I absolutely love this version of the classic summer cocktail loaded with bright citrus and fresh berries. The tanginess infuses into a beverage of crisp white wine, tart lemonade and sweet tea vodka for a grown-up thirst quencher.
I have to thank my friend Melissa for introducing me to this recipe. We had a fun ladies night on Friday when some out of town guests arrived for yesterday’s July 4th bash. The group of us gathered around the kitchen table chopping fruit, mixing the potion and chatting. Of course, we taste tested to be sure it was safe to serve at the party. It was only the right thing to do.
We prepared this for a large crowd so as you can see in the photos, the recipe was multiplied. Good thing we did because this and our home-brewed maple wheat beer were the perfect signature drinks for our all day/all night event. The vibrant colors made for a beautiful presentation, and the taste was a crowd pleaser for sure!
Recipe slightly adapted from Bobby Flay.
2 cups fresh brewed tea, chilled
2 cups chilled lemonade
1 quart Sauvignon Blanc, chilled
2 cups sweet tea vodka
1 orange, thinly sliced
1 lime, thinly sliced
1 lemon, thinly sliced
1 pint strawberries, quartered
1 pint blueberries
Slice fruit and pour into a large pitcher or clear drink dispenser.
Add lemonade, iced tea, wine and vodka and stir to incorporate.
Refrigerate at least 2 hours and up to 24 hours. Serve chilled over ice.
Drink and enjoy!