Raspberry tea and rosemary sour

Based on 5 ratings
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Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
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

Utensils

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

How-To Videos

How to secure a cutting board

How to measure

How to deseed a pomegranate

Nutrition per serving

Cal
146
Protein
2 g
Fat
1 g
Carb
55 g

  • 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

    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!
    • 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!

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