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.
—Kukla
Ingredients
- For the Sangria
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• 2 pints strawberries
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• 2 cups blueberries
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• 3 tablespoons Triple Sec or Grand Marnier
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• 2 cups blackberries or raspberries or 1 cup of each
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• 3 tablespoons Agave nectar
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• Zest and juice of 1 large lemon or 2 limes
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• 5-6 cups good quality red wine such as a Pinot Noir, Merlot or Pink Prosseco, chilled
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• Ice cubs
- For the Santeaia
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• 6 cups water
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• 4 tea bags of Earl Gray with Bergamot
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• 1 cup orange juice
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• 2 tablespoons freshly squeezed lime juice
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• 1/3 cup sugar ( optional)
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• 2 tablespoons aged balsamic vinegar for macerating, instead of liqueur
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• Ice cubs
Directions
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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.
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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.
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To serve, equally divide the macerated berries between 8 wine glasses, pour the wine and stir gently. Top with ice, if desired.
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To make the Santeaia:
Use the same method and ingredients (just replace the liqueur with balsamic vinegar) for macerating the berries.
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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.
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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.
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