Is it just me, or does everyone else start to immerse themselves in the culture of the chosen country theyâve decided to visit on vacation? Normally the big immersion starts after we get home and want to keep that vacation momentum going, but this time Iâm starting early. Way, way early.
Think of it as a hint of whatâs to come in the next few months because Iâm off to London at the end of June, and right now Iâm all about everything British. Of course Iâve always been a little bit of an Anglophile, but itâs amplified even more now that Iâm in trip planning mode. While the sites and cities are an important part of the trip the food plays an even bigger role.
Tea is and always had been my go-to warm drink, and to go to a country where it is their drink is a big deal. Finally, Iâll be in a land where people donât look at me weird for saying I donât drink coffee!
In honor of my trip, I figured itâs the perfect excuse to make a tea cocktail. I know sangria isnât exactly British, but tea is, and mostly definitely, so is the Pimmâs mixed in this Red Rooibos Tea Sangria. There really is nothing more refreshing that a glass of freshly brewed ice tea on a warm day or sangria or even a Pimmâs cup.
So it makes complete sense to just jumble everything together into one big cocktail, thatâs ready to serve a crowd at spring and summer barbecues. I would even serve this right up with afternoon tea service!
- 2 cups brewed red rooibos tea
- 1/3 cup granulated sugar
- 1/4 cup pimm's no.1 liqueur
- 1 750 ml bottle unoaked chardonnay
- 2 lemons, sliced
- 1 cup halved strawberries
- 1 cup blueberries
- 1 cup blackberries
In a medium saucepan over medium heat dissolve the sugar with the red rooibos tea. Let cool to room temperature.
Pour the cooled tea in a large pitcher and fill with the Pimmâs, chardonnay, sliced lemons, strawberries, blueberries and blackberries.
Fill with ice and serve right away or place in the refrigerator without ice and chill until cool before serving.
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