Macerated Summer Berries Sangria and Santeaia.

For the Sangria

• • 2 pints strawberries
• • 2 cups blueberries
• • 3 tablespoons Triple Sec or Grand Marnier
• • 2 cups blackberries or raspberries or 1 cup of each
• • 3 tablespoons Agave nectar
• • Zest and juice of 1 large lemon or 2 limes
• • 5-6 cups good quality red wine such as a Pinot Noir, Merlot or Pink Prosseco, chilled
• • Ice cubs

For the Santeaia

• • 6 cups water
• • 4 tea bags of Earl Gray with Bergamot
• • 1 cup orange juice
• • 2 tablespoons freshly squeezed lime juice
• • 1/3 cup sugar ( optional)
• • 2 tablespoons aged balsamic vinegar for macerating, instead of liqueur
• • Ice cubs

1. To make the Sangria: Wash berries (except raspberries) and dry well but gently in a large colander lined with paper towels. Depending on size, halve or quarter strawberries. Put all berries in a large bowl. Add Agave nectar and the liqueur.
2. Grate lemon zest and then squeeze the juice through a strainer, over the berries. Cover and let sit at room temperature not more than 1 hour. If made in advents, keep refrigerated until ready to serve.
3. To serve, equally divide the macerated berries between 8 wine glasses, pour the wine and stir gently. Top with ice, if desired.
4. To make the Santeaia: Use the same method and ingredients (just replace the liqueur with balsamic vinegar) for macerating the berries.
5. To make the tea part: Bring water to a boil. Put tea bags in a pot or large pitcher; pour boiling water over the tea bags. Add sugar, if desired. Let steep 20 minutes.
6. Remove tea bags and cool; then chill well. Stir in orange and lime juices just before pouring over the macerated berries. Top with ice, if desired.