I love that this tea combines the purple tea and jasmine with cornflower blossoms. The cornflower blossoms make the tea so beautiful!
In my recipe I talk about choosing 3 fruits. I chose peach and blueberry and then cherries for the garnish. I also later threw in a bunch of cherries as well. Soaking the fruit in the ginger liqueur gives the sangria more depth in it's taste. I chose the ginger liqueur because I thought that ginger and fruit are a delicious pair and ginger is also a versatile flavor when it comes to making cocktails.
I took a trip down memory lane when I chose vinho verde for the wine. As I've discussed I'm not much of a wine drinker but I do enjoy bubbly drinks. Vinho Verde is definitely bubbly. In college, my roommate and bestie introduced it to me and I fell in love. Sometimes we would make excuses to stay in instead of going out and share a bottle while watching movies. I have such wonderful memories of vinho verde and that's why it had to be what went in the sangria!
In my directions I talk about putting in the fruit first but in this photo that's not what you see. This was just a lesson learned after making the sangria. The order of the fruit doesn't matter too much but it's better to put the majority of the fruit into the pitcher when it's empty so that you avoid lots of splashing!
After the entire bottle of wine is poured into the pitcher, you can top it off with a little extra ginger liqueur for taste if you'd like or perhaps add a drop or two to each glass you pour.
If you want some guidance on choosing fruit, I would say that of the 3 that I used the peaches were the best. They soaked up the flavor so well and it was easier to fish out the pieces to enjoy. The blueberries were also good and cherries as well but If I created this again I would probably substitute the cherries with raspberries!
What fruits would you choose?!