Strawberry-Kiwi Sangria with Rosé Geranium
- Preparing Time: -
- Total Time: -
- Served Person: Serves 12
- 2 cups sugar
- 8 cups water
- 4 cups ice cubes
- 8 wild-berry tea bags
- 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*
- Carbohydrate 87 g(29%)
- Fat 1 g(1%)
- Fiber 4 g(14%)
- Protein 2 g(4%)
- Saturated Fat 0 g(0%)
- Sodium 67 mg(3%)
- Calories 1061
Preparation 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.) 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. *Rose water is available at Middle Eastern markets and specialty foods stores. 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.
