Tea Sangria

Reduce the kilojoules without compromising on taste!

Serves 8


4 dried peaches, chopped

250 ml (1 cup) strong hot tea

45 ml (3 T) brandy

Huletts EquiSweet, to taste

750ml rose or blanc de noir wine, chilled

1 litre soda water

Ice blocks

1 orange

1 lemon

1 lime

  1. Thinly slice rind of orange, lemon and lime, and set aside
  2. Place peaches in a punch bowl and pour over tea and brandy.
  3. Sweeten to taste and leave to soak for 30 minutes.
  4. Add wine, soda water and ice, stir and adjust sweetener to taste.
  5. Scatter over citrus peels and serve immediately.