Tea Tipples: Spring Sparkler
While the nearest Whole Foods is…wow, almost two hours away…we still have a tendency to go to their website on a regular basis. Why? Because they have neat stuff there! Like recipes!
And, of course, what with it finally starting to warm up here in Vermont, we’re in the mood for things that enhance that spring feeling. 65 degrees today? YIPPEE!
This Spring Sparkler cocktail from the Whole Foods blog is ripe for tweaking into a Tea Noir Tipple, and we tested it out with a nice big batch made up over the weekend. Instead of the green tea that Whole Foods originally called for, we decided to amp up the shine with a citrusy yerba maté – which turned out to be the right choice and then some. Definitely one to do again.
Spring Sparkler
(adapted from Whole Foods)
Ingredients:
- 4 tablespoons Maté My Sweet lemongrass yerba maté
- 2 cups chunk pineapple (if using canned, drain well), plus more for garnish
- 1 (750 ml) bottle Chardonnay, divided
- 2 cups Whole Foods Market Blood Orange Italian Soda
Preparation:
- Steep yerba maté in 1 cup of nearly boiling water for 10 minutes.
- Meanwhile, purée pineapple and half of the wine in a blender until very smooth. Strain through a fine sieve into a large pitcher; discard any solids.
- Strain the yerba maté infusion and add tea to the pitcher, along with remaining wine.
- Stir, pour over ice and top off with soda.
- Garnish with pineapple and serve.
Serves 6 (more or less, depending on how much of a lush you are)
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