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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For this patriotic-themed cooler, Cabell Tomlinson combines two summer favorites: sweet iced tea and sangria. I started thinking about the Fourth of July, she explains. I had the red from the rosé and the blue from the blueberries. I still needed the white, but I decided to go with that oh-so-American spirit, bourbon. She uses orange pekoe for the tea and suggests a fruity rosé like a Spanish Rioja. Ingredients:
7 tablespoons raw sugar |
2 cups fresh blueberries, divided |
2 cups brewed unsweetened black tea |
1 1/2 cups fruity ros |
1 cup bourbon |
3/4 cup fresh lemon juice |
8 lemon slices |
Directions:
1. Stir sugar with 7 tablespoons hot water in a small bowl until sugar is dissolved; transfer to a food processor. Add 1 1/2 cups blueberries to processor and purée. Set a strainer over a large pitcher. Strain blueberry mixture, pressing on solids to extract as much liquid as possible; discard solids. Add tea, rosé, bourbon, and lemon juice to pitcher. Refrigerate until chilled, about 2 hours.
2. Cut remaining 1/2 cup blueberries in half; add to pitcher. Fill Old Fashioned glasses with ice. Divide cocktail among glasses. Garnish with lemon slices and serve.
3. Per serving: 169.5 calories, 0% calories from fat, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 16.8 g carbohydrates, 0.5 g dietary fiber, 13.7 g total sugars, 16.3 g net carbohydrates, 0.3 g protein, 2.6 mg sodium Nutritional analysis provided by Bon Appétit
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