This sweetly refreshing summer cooler contains no alcohol, but the wild-berry tea and pureed strawberries give it that sangria color. For guests who prefer their beverages a bit more spirited, B. Smith recommends adding white Muscat or light rum to taste.
Recipe information
Yield
12 Servings
Ingredients
8
8
2
4
2
6
16
4
Need to make a substitution?
Preparation
Step 1
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. DO AHEADCan be made 1 day ahead. Cover; keep chilled.
Step 2
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.
Step 3
*Rose water is available at Middle Eastern markets and specialty foods stores.