rosehip, raspberry and blood orange cocktail

  • 1 cup (250ml) water 
  • 2 rosehip tea bags 
  • ½ cup (110g) caster (superfine) sugar 
  • ¼ cup (60ml) Chambord (raspberry liqueur) 
  • 1 cup (250ml) soda water  
  • 3 cups (750ml) sparkling wine or Champagne  
  • crushed ice, to serve  
  • 2 blood oranges, cut into wedges, to serve 
  1. Place the water, tea bags and sugar in a small saucepan over high heat and bring to the boil. Cook for 10 minutes or until the mixture is syrupy. 
  2. Remove the tea bags, add the Chambord and refrigerate until cold. Place the soda water, sparkling wine and crushed ice in a large jug and stir to combine. 
  3. Divide the orange wedges between 6 x 400ml capacity tall glasses. Pour over the sparkling wine mixture and top with the syrup to serve. Serves 6.
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