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Ti Ora plum and raspberry razzle

Serves   1 glass
Prep time: 5 minutes (plus cooling time for tea)
Cooking time: 0

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!

Ti Ora plum and raspberry razzle

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
  1. Place 1 cup sugar and 1 cup water into a saucepan.
  2. Bring to the boil, stirring.Once sugar has dissolved remove from the heat and allow to cool.
Method
  1. 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.
  2. Muddle the raspberries with the lemon peel and basil leaves.
  3. Fill a cocktail shaker with ice, add the muddled raspberry mixture, the lemon juice and cooled tea. Shake until combined.
  4. 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.