Home » Recipes » Warm rooibos and raspberry cocktail

Warm rooibos and raspberry cocktail

Name: Warm rooibos, raspberry and rum cocktail
Total time: 25 min
Yield: 8 - 10
Ingredients: 500ml (2 cups) water; 500g sugar; 4 cinnamon sticks; 2 cloves; 3 cardamom pods, crushed; 200g fresh/frozen raspberries; 2L boiling water; 4 Rooibos teabags; 100ml rum

August 21, 2022 (Last Updated: August 17, 2022)

A delicious alternative to the raspberry and rum cocktail we all know and love. They this wonder full winter delight of Warm rooibos and raspberry cocktail

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

SERVES 8-10 | TOTAL TIME 25 mins

INGREDIENTS

500ml (2 cups) water
500g sugar
4 cinnamon sticks
2 cloves
3 cardamom pods, crushed
200g fresh/frozen raspberries
2L boiling water
4 Rooibos teabags
100ml rum

METHOD

PLACE the 500ml water and the sugar in a medium pot over medium-high heat. Stir until the sugar dissolves. Add the spices and raspberries, and cook the syrup until thick but still runny, about 20 minutes. POUR the 2L boiling water into a heatproof jug, add the teabags and steep for 5 minutes.
REMOVE the teabags, then add the syrup and rum to the jug. Stir until well combined and serve warm.

Print Recipe

Warm rooibos, raspberry and rum cocktail

Serves: 8 - 10

Total Time: 25 mins

Ingredients

500ml (2 cups) water
500g sugar
4 cinnamon sticks
2 cloves
3 cardamom pods, crushed
200g fresh/frozen raspberries
2L boiling water
4 Rooibos teabags
100ml rum

Instructions

Place the 500ml water and the sugar in a medium pot over medium-high heat. Stir until the sugar dissolves. Add the spices and raspberries, and cook the syrup until thick but still runny, about 20 minutes.

Pour the 2L boiling water into a heatproof jug, add the teabags and steep for 5 minutes.

Remove the teabags, then add the syrup and rum to the jug. Stir until well combined and serve warm.