Tea Mocktail - Raspberry Rose Rhapsody

MAKES 2 SERVINGS

INGREDIENTS

I. FOR RASPBERRY ROSE TEA SYRUP:

• 4 oz water

• 4 oz rosewater

• 6 tbsp Raspberry Candy Rooibos Tisane (loose tea)

• 4 tbsp sugar

II. FOR DRINK:

• 1 Lemon

• 8 oz sparkling white grape juice (with no added sugar)**

** To make it a cocktail: replace with 3oz of extra dry gin and 5oz of prosecco

• raspberries, cocktail picks (for garnish, optional)

METHOD

I. RASPBERRY ROSE TEA SYRUP:

1. Bring water, rose water, Raspberry Candy Rooibos Tisane, and sugar to a simmer in a saucepan over medium heat. Let simmer for 10 minutes, stirring to dissolve the sugar. Mixture will reduce to a slightly thicker consistency.
2. Use a large mesh strainer over a bowl and strain prepared syrup. Let cool to room temperature.

II. FOR MOCKTAIL:

1. Divide cooled Raspberry Rose Tea Syrup among 2 champagne flutes. Squeeze a slice of lemon over the tea syrup. Top with sparkling white grape juice.
2. Garnish: Slide two raspberries onto each cocktail pick, and lay one on top of each glass.

III. FOR COCKTAIL:

1. Pour cooled Raspberry Rose Tea Syrup into a shaker filled with ice, along with the gin. Shake for 30 seconds.
2. Divide among 2 champagne glasses. Squeeze a bit of lemon juice over the drink. Top with prosecco.
3. Garnish: Slide two raspberries onto each cocktail pick, and lay one on top of each glass.