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A fun and light, sweet sparkling drink with homemade Raspberry and Rose Tea Syrup, a squeeze of lemon, plus white grape juice (or try it with gin & prosecco)!
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.
Use a large mesh strainer over a bowl and strain prepared syrup. Let cool to room temperature.
II. FOR MOCKTAIL:
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.
Garnish: Slide two raspberries onto each cocktail pick, and lay one on top of each glass.
III. FOR COCKTAIL:
Pour cooled Raspberry Rose Tea Syrup into a shaker filled with ice, along with the gin. Shake for 30 seconds.
Divide among 2 champagne glasses. Squeeze a bit of lemon juice over the drink. Top with prosecco.
Garnish: Slide two raspberries onto each cocktail pick, and lay one on top of each glass.