Ingredients
2tbspseedless raspberry jam,or spread
1cupwater
2chai tea bags
2english breakfast tea bags
8orange wheels,thin
1½cupsfresh grapefruit juice
1cupfresh orange juice
6tbspfresh lemon juice
2¼cupsunsweetened 100% pomegranate juice,such as knudsen, chilled
¼tocayenne pepper,as desired
4lemon wheels,thin
1cupfresh berries,sliced peaches, or other seasonal fruit, optional
¾cupclub soda,chilled, plus more as needed
Preparation
Up to 1 day before serving, put raspberry jam and water in a 4-cup saucepan and bring to a bare simmer over medium-high heat, stirring to dissolve completely.
Turn off heat and add chai and English breakfast tea bags, making sure they’re fully submerged. Let steep for 40 minutes, then discard tea bags. If not serving immediately, cover and refrigerate.
Up to 2 hours before serving, make the sangria. Place 4 orange wheels into an 8-cup pitcher along with tea mixture. Tap orange wheels about10 times with a muddler or long wooden spoon, just enough to bruise peel; don’t pulverize it.
Prepare grapefruit, orange, and lemon juices, and pour into pitcher mix, along with pomegranate juice and cayenne, and stir to mix. Add lemon wheels and the remaining 4 orange wheels, plus any additional fruit, and stir gently.
To serve, stir the mixture well, then add chilled club soda, and give it another gentle stir. Pour into ice-filled tumblers or wine glasses, offering additional club soda to anyone who prefers a spritzer sangria.
Serve and enjoy.
