Virgin White Sangria Punch #EasterBrunchWeek

I was super excited to receive an infuser pitcher in the mail from Grosche for Easter Brunch Week.

I love making infused water but I decided to do something a little different this time with my new pitcher.

Check out my tasty creation: White Sangria Punch filled with sliced fruit and juice but instead of wine I made it family friendly and used fruit infused iced white tea.

You have got to try this refreshing springtime drink!

Egg and pastel bunny decor in kitchen at window.

It’s Easter Brunch Week!

All this week we will be sharing amazing Easter Brunch Recipes, and our readers have a chance to win some amazing prizes from our generous sponsors.

You’re not going to want to miss a single day!

Enter the giveaway here: Easter Brunch Week Giveaway

#EasterBrunchWeek #EasterBrunchRecipes

Today’s recipe is sponsored by GROSCHE.

Their infuser pitcher is my favorite for making Sangrias and flavored waters.

Every sale funds 50-100 days of safe water for people in need via the GROSCHE Safe Water Project.

Connect with GROSCHE

https://grosche.ca/

https://www.facebook.com/GroscheInc/

https://www.pinterest.ca/groscheinc/

#everycupfillsanother

Ingredients:

Makes 10 servings

4 individual tea bags of white tea
4 cups of water, divided
1 peach, pitted and sliced
2 strawberries, hulled and sliced
4 cups mixed cut fruit {grapes, peaches, strawberries, pineapple}
2 cups ginger ale
2 cups orange juice
ice

Directions:

Bring 2 cups of water to a boil and add 4 white tea bags to the pot.
Brew for 4 minutes then discard bags.
Pour into a pitcher.
Add 1 1/2 cups of cool water to your brewed tea in pitcher.
Chill tea until cooled.
Add your tea to your Grosche infuser bottle and then fill with cut strawberries and peach.
Let sit and infuse for at least 30 minutes then strain out tea and discard fruit.
In a large pitcher or punch bowl add ice {I do a few scoops}.
Pour in tea, 4 cups of mixed fruit, ginger ale, and orange juice.
Mix well and serve.