|150 ml||raspberry iced tea|
|60 g||raspberries (frozen)|
|2 tsp||red wine vinegar|
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.
Add crushed ice, frozen raspberries, raspberry tea, pomegranate juice, and red wine vinegar to a cocktail shaker.
Using a flambé torch, carefully char some of the rosemary. Add to the cocktail shaker and shake vigorously.
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!