Midday Fix: Refreshing summer drink recipes from Dawn Jackson Blatner

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Dawn Jackson Blatner

Sparkling Tea Sangria

2 cups boiling water
2 herbal orange tea bags
2 oranges, thinly sliced, plus extra slices for garnish
2 lemons, thinly sliced
1 lime, thinly sliced
2 Tbs agave nectar
1 (750 ml) bottle sparling dry white wine, chilled

In a glass pitcher, pour boiling water over tea bags and allow to steep for 5 minutes.  Remove tea bags and cool tea to warm or room temperature.  Add citrus fruit slices to tea and refrigerate at least to 45 to 60 minutes, or overnight.
To serve, remove and discard fruit slices, stir in agave and sparkling wine into tea.  Serve in wine glasses.  Garnish with orange slices.

Ginger Lemonade

1 cup boiling water
1/4 cup sliced and coarsely chopped fresh ginger
juice of 4 lemons (3/4 cup juice)
6 Tbs agave nectar
2 cups sparkling water
1/2 cup vodka
fresh lemon slice for garnish

Pour boiling water over chopped ginger and set aside for 15 minutes.  Measure ¾ cup ginger water into a pitcher, discard remaining liquid and ginger. Add lemon juice, agave, sparkling water and vodka.  Serve over ice in glasses garnished a with lemon slices.

Raspberry Drink

6 ounces of fresh raspberries
1/3 cup pineapple juice
juice of 1/2 orange (1/4 cup)
Juice of 1 lime (2 Tbs)
1/2 cup vodka
3 Tbs triple sec
1/4 cup agave nectar
2 cups sparkling water

Mash raspberries to release their juice; strain juice and discard pulp and seeds. Combine raspberry juice, pineapple juice, lime juice, vodka, triple sec and agave in a shallow plastic container and mix well. Freeze 2 hours or until solid. Scoop about 1/3 cup of mixture into each of 6 glasses. Add 1/3 cup of sparkling water to each glass and stir briefly.

Yield: 6 (6-ounce) servings

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