Big Hibiscus Tea Sangria Recipe

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Big Hibiscus Tea Sangria | Street Food Mantry

4 bags Steven Smith Big Hibiscus Tea
1/2 gallon water
1/4 cup honey
6–8 shots Vodka or Pisco
Fresh sliced fruit ie. oranges, blood oranges, lemons, strawberries, apples
Large glass pitcher

1) Boil ½ gallon of water. Let tea steep for 20 minutes.
2) Stir in Honey until dissolved, let cool.
3) Add fruit, booze
4) Pour into the pitcher with ice and place in the fridge
5) Serve over ice

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FYI: This recipe originally appeared on Mantry.com

Big Hibiscus Tea Sangria | Street Food Mantry

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