Ingredients:

  • 4 Hibiscus tea bags
  • 250ml filtered water
  • 150g fresh raspberries
  • 50g superfine sugar
  • 30ml freshly squeezed lemon juice
  • 750ml chilled Prosecco
  • 250ml chilled sparkling mineral water
  • 100g fresh raspberries (frozen for garnish)
  • 1 bunch fresh mint sprigs

Instructions:

  1. Boil the water. Bring your 250ml of filtered water to a rolling boil in your saucepan until large bubbles break the surface.
  2. Infuse the tea. Remove from heat and add the 4 hibiscus tea bags. Let them steep for exactly 5 minutes until the liquid is a deep, opaque purple.
  3. Prepare the berries. While the tea steeps, place 150g of fresh raspberries in a small bowl with the 50g of sugar. Use the back of a spoon to crush them until they form a pulpy, glistening paste.
  4. Combine and simmer. Remove the tea bags (squeeze them gently!) and stir in the raspberry sugar mixture and the 30ml of lemon juice. Return to low heat for 2 minutes until the sugar is fully dissolved.
  5. Strain the base. Pour the mixture through your fine mesh sieve into a clean jar. Use a spoon to press the solids until only dry seeds and pulp remain.
  6. Chill thoroughly. Place the syrup in the fridge for at least 1 hour. It must be cold to prevent the Prosecco from foaming over.
  7. Assemble the pitcher. When ready to serve, pour the chilled hibiscus raspberry base into your pitcher.
  8. Add the sparkle. Slowly pour in the 750ml of chilled Prosecco and the 250ml of sparkling mineral water until the liquid is effervescent and bright pink.
  9. Finish and garnish. Drop in the 100g of frozen raspberries and give a very gentle stir.
  10. Serve immediately. Pour into glasses and top with a slapped mint sprig until the herbal aroma fills the air. Note: Slapping the mint between your palms releases the oils without making the leaves bitter.