Warm rooibos, raspberry and rum cocktail

March 28, 2019
Warm rooibos, raspberry and rum cocktail

A delicious alternative to the raspberry and rum cocktail we all know and love.

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Print Recipe

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.

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March 28, 2019 By
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