Recipe: Raspberry & Rhubarb Eternitea Punch
Raspberry & Rhubarb Eternitea Punch
It’s entertaining season! Wow your guests with this delicious, refreshing mocktail straight from the bar of Bestow!
Brew two cups of Eternitea using 1 teaspoon of loose leaf tea
250 grams of fresh rhubarb, chopped
1 tablespoon of coconut sugar
¼ cup of water
A handful of fresh or frozen raspberries
18 extra whole raspberries
6 teaspoons of rose water
Fresh rosemary sprigs
Makes 6 glasses
Leave your Eternitea to brew for at least ten minutes, strain and refrigerate.
Stew the rhubarb with the coconut sugar and water, until mushy. Add the handful of raspberries and the rosewater. Gently muddle into the mixture and leave to cool.
Then spoon a tablespoon of the cooled rhubarb into the bottom of each glass. Half fill your glass with tea, add 1/4 cup crushed ice and three whole raspberries to each glass. Top with sparkling water and garnish with rosemary sprigs.