Ti Ora plum and raspberry razzle
A classic twist on an old favourite... Basil provides the perfect herbaceous counterbalance to the juicy sweet-sour fruit flavours of raspberry and our delightful Ti Ora Rooibos & Black Doris Plum, Vanilla & New Zealand Kumarahou. Dazzle your tastebuds with our lively Plum & Raspberry Razzle this summer!
Ingredients
Method
Ingredients
- 2 Ti Ora Rooibos with Black Doris Plum, Vanilla & New Zealand Kumarahou tea bags
- 1 cup freshly boiled water
- 3 - 4 tsp honey or simple syrup to taste
- 16 raspberries
- 4 strips of lemon peel
- 4 basil leaves
- Ice cubes
- 2 tbsp lemon juice
- To garnish: extra raspberries, lemon peel & basil
Method
Simple syrup
- Place 1 cup sugar and 1 cup water into a saucepan.
- Bring to the boil, stirring.Once sugar has dissolved remove from the heat and allow to cool.
Method
- Infuse the Ti Ora tea bags in the freshly boiled water for 5 minutes. Remove the tea bags, stir in the honey or simple syrup and leave to cool to room temperature.
- Muddle the raspberries with the lemon peel and basil leaves.
- Fill a cocktail shaker with ice, add the muddled raspberry mixture, the lemon juice and cooled tea. Shake until combined.
- Fill a 250ml capacity tumbler with ice. Pour the mixture through a strainer into the tumbler. Garnish with extra raspberries and a basil leaf and a piece of lemon peel secured with a cocktail stick.