Method

• Prepare rosehip tea by brewing two tea bags in 200ml water for 10 minutes
• Remove bags and allow to cool. Alternatively, add 50g chopped rosehips to 200ml of water and brew for 10 minutes, strain and allow to cool
• Once tea has cooled, add all liquid ingredients together
• If batching, add 100ml water for dilution and add lemon slices to batch before serving
• If serving from a punch bowl, add liquids and lemons slices, stir, then add ice
• Pour 100ml over speciality ice and smack mint sprig over cocktail to release aroma, discard mint
• * To create speciality ice freeze fresh fruit or edible flowers into ice cubes