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.
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.
Recipe information
Yield
Serves 12
Ingredients
Preparation
Step 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.)
Step 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.
Step 3
*Rose water is available at Middle Eastern markets and specialty foods stores.
