27
by Marian Beke
Fairy
Another great late summer or perfect spring cooler, light sourish combination of TATRATEA with rose hip and cranberry make it just perfect.
- 40 ml TATRATEA 27% ARONIA & BLACK CURRANT
- 30 ml cranberry juice
- 20 ml rose hip and linden tea (dried rose hips and linden flowers)
- Soda water
- Half a lime
- Granulated sugar
Cook rose hip with linden for 5-7 minutes. Blend with granulated sugar in a ratio of 1:1.5 (tea:sugar). Pour TATRATEA and cranberry juice into a glass, add fresh lime to taste, tea and sugar cordial, and top up with soda water.