Strawberry-Kiwi Sangria with Rosé Geranium

Strawberry-Kiwi Sangria with Rosé Geranium

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Rating

Description

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.

Tags

    Fruit Juice Tea Non-Alcoholic Blender Food Processor Strawberry Summer Boil Bon Appétit Drink
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