Time: 4 hours 45 minutes
Complexity: easily
Servings: 8

In this drink, tarragon was infused with wine and imparted its tea-like aroma to the cocktail.

Tapioca pearls add a unique touch to this tea-like sangria, flavored with elderflower liqueur and fragrant white peaches. This sophisticated drink is perfect for Easter dinner or a spring party, and it also pairs perfectly with grilled fish or vegetables.

Ingredients:

• 0.5 cup small tapioca pearls
• 750 ml dry white wine
• 2 cups of white grape juice
• 1 cup elderflower liqueur
• 1 cup coarsely chopped tarragon leaves
• 2 white peaches, pitted and cut into 0.5cm thick slices

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tapioca, white wine, grape juice, peaches, elderflower liqueur, tarragon

We recommend

Preparation:

Step 1
• Bring 6 cups of water to a boil in a saucepan. Add the tapioca pearls, reduce heat to medium, and cook, stirring occasionally, until softened, about 15 minutes. Drain the water using a large sieve and rinse the pearls under cold running water to cool. Transfer the tapioca pearls to a 3-quart pitcher.
Step 2
• Add the wine, grape juice, and liqueur to the pitcher and stir. Add the tarragon and peaches, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill for at least 4 hours or overnight.
Step 3
• To serve, fill 8 glasses halfway with ice. Shake the sangria to combine the tapioca, then pour the fruit-and-tapioca sangria into each glass.

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