If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Those kinds of summer drinks are decadent, full of vitamins and no one will suspect that they are fat free, but they are! A pitcher or a glass of either drink is wonderful on a hot day.
I also use similar macerated berry or fruit combinations for topping ice cream, sorbet, cakes, bread puddings, in parfaits with yogurt and granola for breakfast.
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
- 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.
- 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.
- To serve, equally divide the macerated berries between 8 wine glasses, pour the wine and stir gently. Top with ice, if desired.
- To make the Santeaia: Use the same method and ingredients (just replace the liqueur with balsamic vinegar) for macerating the berries.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Poolside Cocktail