Copenhagen, N/a Sparkling Tea Rosé "lyserød" Recipe
Denmark NV oolong, hibiscus, silver needle.
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Ingredients
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Tea Base
Hibiscus Infusion
Sweetening and Flavoring
Garnish
Sparkling Water
Method
Prepare the Hibiscus Infusion
- 1
Infuse the Hibiscus
In a saucepan, bring 500 ml of water to a boil. Once boiling, remove from heat and add 1 tablespoon of dried hibiscus flowers. Cover and let steep for 10-15 minutes.
- 2
Strain the Infusion
After steeping, strain the infusion into a separate container to remove the hibiscus flowers. Set aside to cool.
Brew the Tea Base
- 3
Steep the Oolong and Silver Needle
In a teapot, add 2 tablespoons of oolong tea leaves and 1 tablespoon of silver needle tea leaves. Pour 250 ml of hot water (not boiling) over the tea leaves and let steep for 5 minutes.
- 4
Combine Teas
Once steeped, strain the tea into a pitcher and combine it with the cooled hibiscus infusion.
Sweeten and Flavor
- 5
Add Sweetener and Lemon Juice
Stir in 2 tablespoons of honey or agave syrup and 1 tablespoon of fresh lemon juice into the tea mixture. Adjust sweetness to taste.
Serve the Sparkling Tea Rosé
- 6
Combine with Sparkling Water
Add 250 ml of sparkling water to the tea mixture, stirring gently to combine.
- 7
Garnish
Pour the sparkling tea rosé into glasses over ice if desired. Garnish with fresh mint leaves and lemon slices.
