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
- 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.