This wine-based cocktail is light and summery, incorporating strawberry and hibiscus. Its easy to make in large quantities and is good for summer entertaining.
Sparkling Rosé Iced Tea with hibiscus and strawberry
This wine-based cocktail is light and summery, incorporating strawberry and hibiscus.
Servings: 4
Ingredients
- 750 mL bottle of rosé try to choose one with strong fruity flavour
- ¾ cup sugar
- 3 teaspoons loose-leaf hibiscus tea
- 500 ml sparling water
- 5 hulled strawberries plus extra to garnish
- 2 shots dry gin
- mint leaves to garnish
Instructions
- In a small saucepan, heat ¾ cup of the rosé, the strawberries and all of the sugar, stirring constantly until it reaches a rolling boil and the sugar is dissolved.
- Reduce heat to medium and simmer until the volume has reduced by half, remove from heat and strain off the strawberries.
- Meanwhile, steep the hibiscus tea in 1 cup boiling water for 3-4 minutes, strain tea leaves and combine with syrup then pour into sealed bottle or container. Leave in the fridge to cool until just before serving.
- Immediately before serving, add the gin, remaining rosé and sparkling water and gently mix. Serve in chilled glasses and garnish with mint leaves and strawberries.
Notes
• The syrup can be made ahead and stored in the fridge for up to one week in an airtight bottle or container.
• The strawberries strained off from the liquid can be kept and make a tasty topping for ice cream or can blended up to make a tasty coulis.
• The strawberries strained off from the liquid can be kept and make a tasty topping for ice cream or can blended up to make a tasty coulis.