Tea Sangria Slushie

By Rachael Ray Every Day ,

Photography by Aaron Dyer

Recipe by Ananda Eidelstein

4 Servings

Ingredients

  • 1 bottle red wine
  • 3/4 cup orange juice
  • 2 tbsp. orange cognac (such as Grand Marnier)
  • 3 bags of The Republic of Tea Organic Black Currant Rosemary Iced Tea ($7.99 for 8)
  • 1/4 cup sugar
  • Rosemary
  • Blackberries

Preparation

In 2 ice cube trays, freeze red wine until solid, at least 6 hours. In a liquid measuring cup, combine orange juice, orange cognac and The Republic of Tea Organic Black Currant Rosemary Iced Tea bags; steep tea, stirring occasionally, about 5 minutes. Squeeze tea bags; discard. In a blender, puree wine cubes with tea mixture and sugar. Garnish with rosemary and blackberries.

Nutrition Information

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