New Feature:
Recipes from the Artists
The Festival is more than its glorious centerpiece, the music. It’s also our being here, together, on Orcas, the warm camaraderie, and, of course, the
food
!
Considering the important role of culinary enjoyment, I would like to offer a new feature in
Scherzo
,
Recipes from the Artists
.
Our first recipe was served in October of 2017 at a memorable feast prepared by our Quartet-in-Residence, the Miró Quartet. Each member of the group took charge of a different course. As the guests arrived, bartender (and violinist) Daniel Ching served up a variety of tasty beverages, including this memorable mocktail – we remember it fondly all these months (years) later, and trust you will enjoy it as much as we did.
Thank you, Daniel, for sharing your recipe with us!
Non-Alcoholic Sangria
★★★★★
Drinks
Difficulty:
Easy
Servings:
8 servings
Source:
The Kitchn
INGREDIENTS
2
cups boiling water
2
black tea bags (or 2 teaspoons loose-leaf tea in an infuser; decaf tea is fine)
2
cinnamon sticks
1/2
cup sugar
3
cups pomegranate juice
1
cup freshly squeezed orange juice
1
medium orange, sliced into thin rounds
1
medium lemon, sliced into thin rounds
1
medium lime, sliced into thin rounds
1
medium apple, cored and cut into 1/2-inch chunks
3
cups carbonated water
DIRECTIONS
Pour the boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.
In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.
Just before serving, stir in carbonated water. Serve in glasses over ice.
