37
by Marian Beke
Sky is the limit
Favoured by the ladies and popular with all, sweet and tart finish of exotic hibiscus and aromatic rose in combination with sparkling wine - a great starter at all special occasions.
- 40 ml TATRATEA 37% HIBISCUS & RED TEA
- Small handful of cape berries
- 2 bar spoons of rose jam or sugar syrup and rose water blend
- 40 ml fresh pineapple juice
- Sparkling wine to top up
- Candy hibiscus flower for garnish
To make 500 ml sugar syrup, blend 350 g white sugar and 200 ml fresh water in a food processor. Blend for at least 15 seconds. Add 2.5 cl rose water. Stir well and top up with sparkling wine. Swizzle and build over crushed ice in a Turkish coffee pot. Garnish with candy hibiscus flower.