Raspberry tea and rosemary sour

Name: Raspberry tea and rosemary sour
Prep time: 900 s
Total time: 900 s
Yield: 1 Servings
Ingredients: 150 ml raspberry iced tea; 2 sprigs rosemary; 1 pomegranate; 60 g 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

How to secure a cutting board

How to measure

How to deseed a pomegranate

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
2g

Fat
1g

Carb
55g

Step 1/4

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.

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

Add crushed ice, frozen raspberries, raspberry tea, pomegranate juice, and red wine vinegar to a cocktail shaker.

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

Using a flambé torch, carefully char some of the rosemary. Add to the cocktail shaker and shake vigorously.

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!