1. Trim off the end and thinly slice half of the lemon; set aside. 2. Using a vegetable peeler, peel 3 (1 1/2-inch-long) strips of lemon rind off the remaining lemon half and place in a small saucepan. 3. Add water, cloves and preferably a cinnamon stick; bring to a simmer and cook, covered, 10 minutes. 4. Remove from heat, add the tea bags and steep 5 minutes. 5. Remove tea bags, pressing well to extract tea; discard bags. 6. Refrigerate tea mixture until well chilled, at least 1 hour. 7. Combine wine and tea mixture in a large pitcher. 8. Stir in sugar, to taste. 9. Add strawberries, orange, lime and reserved lemon slices; refrigerate at least 1 hour or up to 48 hours.; just before serving, stir in the club soda. 10. Serve in chilled glasses over ice, spooning in some of the fruit with the sangria. ---------------------------------------------------------------------------
Nutrition
Ingredients
