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
In This Recipe
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.