Warm rooibos and raspberry cocktail
A delicious alternative to the raspberry and rum cocktail we all know and love. They this wonder full winter delight of Warm rooibos and raspberry cocktail
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
SERVES 8-10 | TOTAL TIME 25 mins
INGREDIENTS
- 500ml (2 cups) water
- 500g sugar
- 4 cinnamon sticks
- 2 cloves
- 3 cardamom pods, crushed
- 200g fresh/frozen raspberries
- 2L boiling water
- 4 Rooibos teabags
- 100ml rum
METHOD
PLACE the 500ml water and the sugar in a medium pot over medium-high heat. Stir until the sugar dissolves. Add the spices and raspberries, and cook the syrup until thick but still runny, about 20 minutes. POUR the 2L boiling water into a heatproof jug, add the teabags and steep for 5 minutes.
REMOVE the teabags, then add the syrup and rum to the jug. Stir until well combined and serve warm.
Warm rooibos, raspberry and rum cocktail
Ingredients
- 500ml (2 cups) water
- 500g sugar
- 4 cinnamon sticks
- 2 cloves
- 3 cardamom pods, crushed
- 200g fresh/frozen raspberries
- 2L boiling water
- 4 Rooibos teabags
- 100ml rum
Instructions
Place the 500ml water and the sugar in a medium pot over medium-high heat. Stir until the sugar dissolves. Add the spices and raspberries, and cook the syrup until thick but still runny, about 20 minutes.
Pour the 2L boiling water into a heatproof jug, add the teabags and steep for 5 minutes.
Remove the teabags, then add the syrup and rum to the jug. Stir until well combined and serve warm.
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Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
