Iced Tea Sangria Punch

1. Bring water to boil in saucepan.

2. Remove from heat.

3. Add tea bags; steep four minutes.

4. Remove tea bags; pour tea into pitcher.

5. Add sugar to taste and stir until sugar dissolves.

6. Cool to room temperature.

7. Combine tea, fruit, juice and wine in a punch bowl.

8. Ladle sangria over ice into wide-rimmed wineglasses or punch cups.

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Nutrient	Quantity
Carbohydrates	110.1792 g
Energy	440.496 kCal
Water	1895.6539 g
Calcium, Ca	202.848 mg
Sodium, Na	41.232 mg
Manganese, Mn	0.0508 mg
Sucrose	109.5058 g
Sugars, total	109.5058 g
Ash	1.5149 g
Copper, Cu	0.1426 mg
Iron, Fe	0.4085 mg
Carbohydrate, by difference	110.1792 g
Phosphorus, P	1.104 mg
Zinc, Zn	0.0331 mg
Magnesium, Mg	40.128 mg
Potassium, K	32.016 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	8 tablespoons	440.496	110.1792	0
Lemon	1 thinly	0	0	0
Tea	4 bag	0	0	0
Red wine	2 cups	0	0	0
Orange	1 thinly	0	0	0
Water	8 cups	0	0	0
ice cube	0	0	0	0
squeeze orange juice	1 cup	0	0	0