Champagne Sweet Tea

August 17, 2016

The Deep South beverage just got a metropolitan makeover.

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 12-20 servings


For Syrup

12 oz. sparkling wine

1/2 cup sugar

1/2 cup Purveyors Kitchen Apricot Moscato Spread

1 lemon, sliced thin

1 sprig mint

For Sweet Tea

Strong brewed black tea

Sliced peaches or apricots

Fresh Mint


11. In a small sauce pan, bring sparkling wine to a boil.

22. Add sugar and 1/2 cup Purveyors Kitchen Apricot Moscato Spread. Boil and reduce on medium heat for about 5-10 minutes.

33. Turn off the heat, add sliced lemon and mint. Cover and allow to steep for five minutes.

44. Strain syrup into a small mason jar or squeeze bottle.

55. To make sweet tea: fill a cup with ice to the brim. Add strong brewed black tea. Sweeten to taste with syrup. Keep unused syrup in fridge for up to a month.

Got leftover sweet tea syrup? Drizzle over pound cake, fresh berries or into club soda for a splash of summer flavor.



Your email address will not be published.

Send this to a friend