Dilmah Real High Tea

Lychee & Strawberry Tea Sangria


Recipe by Anne McWilliams, NSW, Australia 

3 bottles of McWilliams Pinot Grigio  white wine
1 cup fresh or canned lychee fruit
1 punnet of strawberries hulled and cut in half
30ml lychee liqueur
2 oranges, finely sliced
3 cups of Dilmah 100% Ceylon Black tea
1 bottle sparkling mineral water
30 cups seedless frozen grapes or ice cubes

  • Start out by firstly freezing 3 cups of seedless grapes to be later used for ice cubes.
  • Place the McWilliams Pinot Grigio white wine in a large pitcher or punch bowl. Add the lychee fruit, strawberries, sliced oranges and lychee liqueur.
  • Brew 3 cups of Dilmah black tea using cold fresh water and by letting the teabags steep for at least 3 minutes. Let the tea cool and then add to the wine and fruit mixture.
  • Chill the sangria in the fridge.
  • The sangria is best made the day before to allow for the fruit, wine and tea flavours to infuse and marry together. Before serving add a dash of sparkling mineral water to add some effervescence and serve with either ice cubes or frozen grapes to keep the sangria cool and refreshing.


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Keeping up their winning streak Shangri-La Hotels struck gold once more and was declared the winner of the Dilmah Real High Tea Challenge Thailand. Reinolf Moessl and Wilai Tangprasertsuk from Shangri-La Bankgok will be representing Thailand at the Dilmah Real High Tea Global Challenge. Zazen Boutique Resort and Spa and Centara Grand at Central World also won Gold at the event. Read on for the full medal tally.

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