• 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.

    Warm rooibos, raspberry and rum cocktail

    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

    Instructions

    1

    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.

    2

    Pour the 2L boiling water into a heatproof jug, add the teabags and steep for 5 minutes.

    3

    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

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    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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