½ cup of water
3 Energy Boost Tea Bags
3 4-inch sprigs fresh mint
1 cup fresh strawberries, hulled and halved lengthwise
1 cup fresh golden raspberries
1 cup fresh red raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1 cup pitted, halved fresh sweet cherries
1 milliliter bottle Sauvignon Blanc
⅔ sugar
½ cup pomegranate juice
1 teaspoon vanilla

Add the Tea Bags in boiling water in a small saucepan along with the 3 mint sprigs; stir until mint wilts. Cover the pan and remove from heat and let it sit for 10 minutes.

Combine strawberries, golden raspberries, red raspberries, blackberries, blueberries, and cherries in a large bowl.

For the syrup, combine wine, sugar, and pomegranate juice in a medium saucepan. Pour the brewed tea through a fine-mesh sieve into the saucepan with the wine. Cook and stir until the sugar dissolves, stir in some vanilla, and let it cool. Pour the concoction over the fruit mixture, cover, and chill for 2 hours.

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