Blossom Bomb - Cold Brew Sparkling drink with hibiscus twist!
Break the rut in a New Fresh way! Cold Brew Sparkling Rooibos mixed with syrup makes for a sparkling flowery delight.
2 cl freshly squeezed lemon juice
5 cl DIY hibiscus syrup or sugar syrup
About 1,5 dl Cold Brew Sparkling Rooibos
Cucumber spiral for garnish
Cocktail version works too!
1. Place the cucumber spiral in
a highball glass.
2. Measure the lemon juice and syrup into the glass.
3. Fill with ice.
4. Add Cold Brew Sparkling Rooibos and stir.
5. Serve with the bottle of Cold Brew Sparkling Rooibos.
Add 1 litre of water, 1 kg of sugar and 50 g of hibiscus into a saucepan. Heat and stir the mixture continuously until the sugar has dissolved. Set aside. Strain and bottle the syrup once fully cooled.
Combine 1 litre of water and 2 kg of sugar in a
saucepan. Heat and stir the mixture continuously
until the sugar has dissolved. Set aside. Bottle the
syrup once fully cooled.