The programming at Charleston Wine + Food is a compilation of this community’s stories, histories, cultures, and is driven directly by the talent that participate in these events. Gullah-Geechee food is a fusion of West and Central African cooking techniques and Lowcountry ingredients, and has influenced classic Charleston dishes like shrimp + grits and she-crab soup.
At today’s hands-on class, Gullah Girls, guests learned how some of the most well-loved Gullah dishes are made from Rashaunda Grant of The Carolina Cookery – chef and Charleston native whose Gullah-Geechee heritage shines through in her culinary creations – and rounded out the afternoon with a sweet tea sangria. Want to take your next Sunday dinner to the next level? The Sweet Tea Sangria recipe is just what you need!
Sweet Tea Sangria
Recipe provided by: Rashaunda Grant, The Carolina Cookery
YEILD
6 servings
INGREDIENTS
4 tea bags of your choosing
2 cups water
1 1/2 cups granulated sugar
1/2 cup cut fruit
750 ml sweet or off sweet white wine
250 ml Mermosa sparkling wine
Ice
Assorted fruit and herbs for garnish: oranges, lemons, peaches, raspberries, blackberries, mint, rosemary, and lavender are a a few suggestions!
INSTRUCTIONS
1. In a medium sauce pan bring water to a boil
2. Add tea bags and fruit and boil for 3-5 minutes until strong tea concentrate is brewed
3. Remove tea bags, fruit and discard. Add sugar and stir until fully dissolved to make a sweet tea simple syrup. Allow to cool completely
4. Fill a large pitcher half-way with ice and pour in dry wine followed by sweet tea syrup. Stir to combine
5. Add fruit to pitcher and top with Mermosa sparkling wine just before serving