STRAWBERRY-KIWI SANGRIA WITH ROSé GERANIUM

Strawberry-Kiwi Sangria with Rosé Geranium image

Provided by B. Smith

Yield Serves 12

Number Of Ingredients 8

8 cups water
8 wild-berry tea bags
2 cups sugar
4 1-pint baskets strawberries, hulled
2 25.4-ounce (750-ml) bottles chilled sparkling apple cider
6 kiwis, peeled, cut into 1/2-inch cubes
16 fresh rose geranium leaves, crushed slightly, or 3/4 teaspoon rose water*
4 cups ice cubes

Steps:

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. (Can be made 1 day ahead. Cover; keep chilled.)
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.
*Rose water is available at Middle Eastern markets and specialty foods stores.