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

Warm rooibos, raspberry and rum cocktail

Serves: 8 - 10
Total Time: 25 mins


  • 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



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.

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