3-4 Wall & Keogh South France tea bags – BUY HERE
200g caster sugar
Fresh raspberries to serve
Brew tea for 15 minutes. Allow to cool
In a medium saucepan combine sugar and water.
Bring to the boil, stirring, until sugar has dissolved. Allow to cool.
Pour tea into large mixing glass, squeeze in a 1/8 of lime.
Add 15ml of Sugar Syrup, stir well.
Fill serving glass with ice.
Pour 175ml measure of prosecco into glass
Top with 175ml of cooled tea mix.
Serve garnished with lime wedge and a few raspberries
The sugar syrup recipe above will make more than you need for this drink, but I find it a good idea to make more and store the excess in a jar in the fridge (will keep for 1 month). Means to have it to hand easily when needed.
You can use any kind of berry based tea for this recipe.
Wall & Keogh South France tea bags contain the following flavours:
Organic Hibiscus, Raisins, Elderberries,Blackcurrants, Blueberries (min 3%), Strawberries, Blackcurrant leaves, Redcurrant
All ingredients listed are available to buy from the Dollard & Co. Food Hall now.
Recipe & Imagery Credited to Katie Quinn. To see her full range of recipes, visit her website here