- 4
- 15 mins
- 45 mins
0/5
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Ingredients
- 2 regular-size hibiscus tea bags (such as Tazo Passion)
- 1 cup cold water
- 8 oz fresh raspberries (about 2 cups), plus more for garnish
- 1 Tbsp granulated sugar
- 1 cup chilled gin (such as Hendrick's)
- 1/2 (750-ml) bottle chilled dry sparkling rose (such as Cava)
Preparation
Step 1
Steep tea bags in 1 cup cold water 30 minutes; remove and discard tea bags. Combine tea, raspberries, and sugar in a blender; process until smooth, about 30 seconds. Pour through a fine wire-mesh strainer into a large pitcher. Discard solids. Stir in gin. If not serving immediately, seal well with plastic wrap, and refrigerate up to 8 hours or overnight.
When ready to serve, stir well. Add sparkling rose, and stir gently to combine. Pour into 4 collins glasses or mason jars filled with ice, and garnish with fresh raspberries.