Raspberry tea and rosemary sour

Name: Raspberry tea and rosemary sour
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 1 Servings
Ingredients: 0.66 oz raspberry iced tea; 2 sprigs rosemary; 1 pomegranate; 0.5 cup raspberries (frozen); 2 tsp red wine vinegar; crushed ice

Based on 5 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-1+

150 ml	raspberry iced tea
2 sprigs	rosemary
1	pomegranate
60 g	raspberries (frozen)
2 tsp	red wine vinegar
	crushed ice

Metric

Imperial

How-To Videos

Utensils

cutting board
knife
2 liquid measuring cups
immersion blender
fine sieve
cocktail shaker
2 flambé torches
bar spoon
glass

Nutrition per serving

Cal
146

Protein
2 g

Fat
1 g

Carb
55 g

Step 1/4
- 1 pomegranate
- 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
- cocktail shaker
Add crushed ice, frozen raspberries, raspberry tea, pomegranate juice, and red wine vinegar to a cocktail shaker.
Step 3/4
- rosemary
- flambé torch
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!