Step 1/4
- cutting board
- knife
- 2 liquid measuring cups
- immersion blender
- fine sieve
Remove pomegranate seeds, transfer to a liquid measuring cup, and blend using an immersion blender. Strain the juice through a fine sieve and set aside.
Step 2/4
- crushed ice
- 60 g raspberries (frozen)
- 150 ml raspberry iced tea
- 2 tsp red wine vinegar
Add crushed ice, frozen raspberries, raspberry tea, pomegranate juice, and red wine vinegar to a cocktail shaker.
Step 3/4
Using a flambé torch, carefully char some of the rosemary. Add to the cocktail shaker and shake vigorously.
Step 4/4
- flambé torch
- bar spoon
- glass
Pour into a glass. Scoop out the raspberries from the cocktail shaker and add to the glass. Use the flambé torch to char remaining rosemary and place in the glass to garnish. Enjoy!