Strawberry-Kiwi Sangria with Rosé Geranium |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This sweetly refreshing summer cooler contains no alcohol, but the wild-berry tea and pureed strawberries give it that sangria color. For guests who prefer their beverages a bit more spirited, B. Smith recommends adding white Muscat or light rum to taste. Ingredients:
8 cups water |
8 wild-berry tea bags |
2 cups sugar |
4 1-pint baskets strawberries, hulled |
2 25.4-ounce (750-ml) bottles chilled sparkling apple cider |
6 kiwis, peeled, cut into 1/2-inch cubes |
16 fresh rose geranium leaves, crushed slightly, or 3/4 teaspoon rose water |
4 cups ice cubes |
Directions:
1. Bring 4 cups water to boil in large saucepan. Add tea bags; cover and let steep 10 minutes. Discard tea bags. Add sugar to hot tea; stir until dissolved. Stir in remaining 4 cups water. Chill tea until cold, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)
2. Puree 2 baskets strawberries in processor. Slice remaining 2 baskets strawberries. Place pureed and sliced berries in large pitcher (or divide between 2 pitchers). Add tea and all remaining ingredients. Stir and serve.
3. *Rose water is available at Middle Eastern markets and specialty foods stores.
4. Market Tip: Unless you already grow them, you'll most likely have to visit a nursery to find rose geraniums. They make great potted plants and, of course, smell wonderful, too. The aromatic, rose-scented leaves are used to infuse their flavor in sorbets, ices, and beverages.
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