Warm rooibos and raspberry cocktail

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.   Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram ALSO SEE: Baked kale salad sweet potatoes chickpeas pear Baked kale salad with roasted sweet potatoes, spicy baked chickpeas and fresh pear ALSO SEE:https://www.foodandhome.co.za/recipes/avocado-sushi-salad-platter Imka WebbImka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com More … Continue reading Warm rooibos and raspberry cocktail