Arnold Palmer Iced Tea Sangria

Arnold Palmer Iced Tea Sangria
As summer temperatures soar each afternoon, a tall glass of iced tea sangria is a luscious way to bid farewell to the heat of the day and beckon a balmy summer evening. A delightful blend of wine, sweetened tea, and fresh fruit, iced tea sangria is not only a refreshing drink, it is beautiful to look at.

There are so many wonderful ways to make iced tea sangria. You can make it fancy with tropical fruits and imported wine and flavored teas, or you can keep things simple and make an Arnold Palmer iced tea sangria with black iced tea, lemonade, white wine, and your choice of fruits. I like to add lemon slices, juicy chunks of melon, and sprigs of fresh mint or lemon balm.
Our Garden Grove Green Tea Sangria is full of cherries and peaches with a smooth vanilla syrup to sweeten things up a bit, while our Melon and Peach White Wine Sangria continues the peach theme and adds melon plus honey as a sweetener. Our Elderflower White Wine Sangria brings a tropical flair with oranges and pineapple and sweetens with a luscious elderflower liqueur.
A good iced tea sangria has five main ingredients: iced tea, wine, sweetener, and fruit. You can also add juice for a fruitier flavor or a sweet liqueur for a bit of elegance.

Iced Tea

Choosing the right iced tea for your sangria is essential. If you like black tea best, you can try our Spiced Berry Refresher with flavors of blackberry and pomegranate, which will go great with either white or red wine; the Hammock Blend with creamy orange flavors that go beautifully with white wine; or Summer Breakfast with grapefruit, rose, and lavender, which might be the best partner for a nice rosé.
You can also use herbal teas for your iced tea sangria. You can try our Happy Hour with hibiscus and lime; Meadow Walk with blueberry, lavender, and rosemary; or Vista Blend with apricot and lavender.


You don't need to break the bank when choosing wine for an iced tea sangria. Just choose something simple and basic that will play well with other flavors and not detract with bitterness or astringency. Red wine is great for darker fruits like cherries, pomegranate arils, and plums, while white wines and rosés are lovely with peaches, melons, apricots, and apples.


Simple syrup is the traditional sweetener for sangria. Make your own by heating one cup of white sugar with one cup of water and stirring until all the sugar is dissolved. Remove from heat, cool, bottle, and store in the fridge to use as needed. You can also use honey, though you'll need to dissolve it in hot tea since it doesn't dissolve easily in cool liquid, or real maple syrup. Another option: a beautiful ginger wine or fruity liqueur such as cherry, elderberry, or peach.


Fresh fruit is essential for an iced tea sangria, providing both fragrance and flavor, as well as visual beauty. Choose your fruit based on what would pair well with your tea and wine. Stone fruits such as apricots, white peaches, and yellow plums are lovely with herbal teas and white wine, while blackberries, raspberries, and cherries pair beautifully with black teas and red wine. If you're worried about your combination choices, simply make a small batch first, enough for one glass, and play with the ingredients until you find what you like best.

Arnold Palmer Iced Tea Sangria

  • 2 cups white wine
  • 2 cups iced black tea
  • 1 cup lemonade
  • 1/4 cup simple syrup (or more to taste)
  • 1 lemon, sliced
  • 2 cups melon chunks
  • 1 bunch fresh mint or lemon balm

Combine all ingredients in large pitcher; taste for sweetness and adjust if necessary. Cover pitcher and place in fridge for at least 4-6 hours or overnight.
When ready to serve, place a spoonful of fruit and some ice cubes in each glass, then pour the iced tea sangria over top and serve immediately.

Krista Bjorn

Canadian born Krista Bjorn has been traveling and exploring for over 20 years and loves every crazy, embarrassing, and wonderful moment. She's lived in Russia and Portugal and now makes her home in beautiful Queensland, Australia, saving her pennies for her next trip. Her food, photography and travel blog is Rambling Tart.
Back to Article

Featured product

More from:
Back to Article