In this drink, tarragon insisted on wine and gave his cocktail tea aroma.
Tapioca balls add originality to this foamy tea Sangria seasoned with elderberry liqueur and fragrant white peaches. This gourmet drink is perfect for Easter dinner or spring party, it can also be served with grilled fish or vegetables.
one 8+ Excessive alcohol is harmful to your health! 
Time: 4hour. 45 minutes Difficulty: easy Servings: 8 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. little tapioca pearls
- 750 ml. dry white wine
- 2 tbsp. white grape juice
- 1 tbsp. elderberry liquor
- 1 tbsp. coarsely chopped tarragon leaves
- 2 white peaches with bone removed, sliced into 0.5 cm thick
Recipes with similar ingredients: tapioca, white wine, grape juice, peaches, elderberry liquor, tarragon
Recipe preparation:
- In a saucepan, bring to a boil 6 tbsp. water. Add balls tapioca, reduce heat to medium and cook, periodically stirring until soft, about 15 minutes. Drain with large sieves and rinse balls under cold running water to they have cooled. Transfer tapioca into a 3 liter jug.
- Add wine, grape juice and liquor to the jug, mix. Add tarragon and peaches, cover the jug with cling film. Refrigerate sangria to cool at least 4 hours or overnight.
- To serve, fill 8 cups with ice to half. Shake sangria to stir tapioca, then pour sangria with fruit and tapioca in every glass.
