Ingredients (5)
- 2 x 350ml Wild Raspberry & Hibiscus Iced Tea
- 100g frozen raspberries
- 400ml Rose, chilled
- 25g pkt freeze dried raspberries, crushed
- Purple micro herbs, to serve, optional
Method
- Step 1 Pour Raspberry iced tea into ice cube trays and freeze for 4 hours or overnight until firm.
- Step 2 Place frozen tea cubes, raspberries and cold Rose in a high powdered blender or food processor. Process until thick and smooth.
- Step 3 Spoon into chilled serving glasses. Scatter with crushed raspberries and micro herbs to serve.