Recipe by Ananda Eidelstein
- 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
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.