Frugal Foodie Mama: Cucumber-Mint Green Tea Sangria

Wednesday, August 27, 2014

Cucumber-Mint Green Tea Sangria

This Cucumber-Mint Green Tea Sangria is a refreshing & minty twist on a summer cocktail classic...
Cucumber-Mint Green Tea Sangria via #cocktail
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Does anyone else feel like Labor Day weekend is the last hurrah of summer?
It is usually the last big BBQ of the summer.  The last weekend that the public swimming pools and water parks are open. The last three day weekend with warm temps and summer sunshine.

Well if you are planning a little get-together or a huge cookout for the long holiday weekend, I have the perfect pitcher of deliciousness to serve up- this Cucumber-Mint Green Tea Sangria! 
It is refreshing & packed with all kinds of good stuff from the fresh mint, cucumber slices, and green tea.  I mean, I am not trying to tout this as a "healthy" cocktail.  But it is WAY better for you then some of those other summer cocktails out there. ;)
Plus, it is just so easy to make! You can start infusing the green tea with the mint and cucumber the morning of your BBQ, and then simply add the chilled Moscato about 30 minutes before serving...

Cucumber-Mint Green Tea Sangria via #cocktail
Cucumber-Mint Green Tea Sangria

by Frugal Foodie Mama
Prep Time: 4-6 hours
Cook Time: None
Ingredients (Serves 6)
  • 2 cups water
  • 4 green tea bags
  • 1/2 cup sugar
  • 1 cucumber, peeled and sliced
  • 2 sprigs of fresh mint, leave removed & torn
  • 1 bottle of your favorite moscato (chill the bottle in the fridge at least an hour before you add it to the sangria)
  • Additional cucumber slices and mint sprigs for garnishing, if desired
Bring the water to a bottle in a large saucepan. Once the water is boiling, remove it from the heat and add the green tea bags. Let the tea bags steep for 5-10 minutes.

Remove the tea bags and add the sugar. Stir well to dissolve the sugar. Let the green tea cool for at least 20 minutes, and then pour into a pitcher or drink dispenser.

Add the sliced cucumber and fresh mint to the green tea and give it a stir. Chill in your fridge for at least 4 hours and up to 6 hours to allow the cucumber and mint to infuse the tea.

About 30 minutes before serving, pour the entire bottle of chilled Moscato into the infused green tea. Give it a quick stir.

Serve over ice with a sprig of fresh mint and a cucumber slice, if desired.
This sangria should be consumed within 24 hours. Keep any leftovers chilled.

Recipe adapted from THIS ONE for Sweet Tea Sangria from Sugar Dish Me.
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Cucumber-Mint Green Tea Sangria via #cocktail
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I love a good chilled Moscato in this, but you could really use any sweeter white wine. A Riesling or even a bubbly prosecco would be wonderful in this green tea sangria too!

Do you have any big plans for Labor Day weekend? Will they be including a pitcher or two of this Cucumber-Mint Green Tea Sangria? ;)

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