This fruit-filled tea blend takes its inspiration from the traditional red-wine Spanish Sangria - a delicious, fruit-based wine "punch". Tart hibiscus is paired with elderberries, citrus, and lemongrass to recreate a cooling summer treat. Infuse (cold) 1 Tbsp of fruity sangria with 1 cup of seltzer or ginger ale for 15 minutes. Serve over ice with slices of lemons and oranges.
2 ounces. Makes approximately 20-25 cups.
To steep use 1½ tsp per 8 oz in boiling (212°) water for up to 5 minutes
Iced tea (8 servings) ¼ cup tea, 8 cups cold water, steep for 1-3 hours in fridge, sweeten to taste. Keep refrigerated and consume within 3 days.
Ingredients: hibiscus blossoms, rose hip peel,apple pieces, elderberries,
blackberry leaves, flavoring, freeze-dried whole blackberries, freeze-
dried strawberry pieces, freeze-dried raspberry pieces. Caffeine free
Vegan & Gluten Free