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.
RATE THIS RECIPE:
Reader ratings (3.00) 32121

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox