Marlborough Valley’s famed Sauvignon Blanc boasts passionfruit and lime notes, which is why it it works so well in this refreshing, Kiwi-inspired sangria recipe with fresh passionfruit and Passionfruit lime green iced tea.
Although I had already spent years working on organic farms in California, it wasn’t until I moved to New Zealand in the summer of 2004 and took a job at a winery in Matakana Valley, that I saw a passionfruit vine growing.
I’ve always been drawn to passionfruit and passionflowers, so it was exciting for me, but pretty common, it turns out, there. You don’t get far in New Zealand without running into a passionfruit. They often make their sweet, tart, crunchy way into Kiwi favorites like pavlovas, lamingtons and the omnipresent slice.
Marlborough Valley’s famed Sauvignon Blanc even boasts passionfruit notes, which is why it it works so well in this sangria recipe with fresh kiwi, passionfruit and Passionfruit lime green iced tea.
Recipe: Makes about half a gallon or 8 glasses
You will need:
1 pouch of Firepot Passionfruit Lime Green Tea
6 Tablespoons sugar
4 Tablespoons freshly squeezed lime juice
4 kiwis, peeled and chopped into cubes
4 passionfruit (scoop out the seeds, juice and flesh from the inside)
8 ounces brandy
1 bottle of New Zealand Sauvignon Blanc, chilled
Combine kiwi, passionfruit and brandy in a jar. Set aside to marinade for a few minutes to 4 hours or more.
Steep the pouch of Firepot Passionfruit Lime Green Tea in 32 ounces of water just off the boil for 4 minutes.
Remove the pouch of tea and add sugar and lime juice. Stir to dissolve. Refrigerate until cool.
Combine brandied fruit, wine and iced tea.
Serve over ice.