Strawberry-Kiwi Sangria with Rose Geranium

• 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

1. Bring 4 cups water to boil in large saucepan.
2. Add tea bags; cover and let steep 10 minutes.
3. Discard tea bags.
4. Add sugar to hot tea; stir until dissolved.
5. Stir in remaining 4 cups water.
6. Chill tea until cold, about 3 hours.
7. (Can be made 1 day ahead.
8. Cover; keep chilled.)
9. Puree 2 baskets strawberries in processor.
10. Slice remaining 2 baskets strawberries.
11. Place pureed and sliced berries in large pitcher (or divide between 2 pitchers).
12. Add tea and all remaining ingredients.
13. Stir and serve.
14. *Rose water is available at Middle Eastern markets and specialty foods stores.

water, wildberry tea bags, sugar, baskets strawberries, apple cider, kiwis, geranium leaves

Taken from www.epicurious.com/recipes/food/views/strawberry-kiwi-sangria-with-rose-geranium-201237 (may not work)