Ingredients

• 50 ml Rose Darjeeling syrup
• 120 ml Crémant d'Alsace Rose

Rose Darjeeling syrup:

• 4 tsp Sacred Emily Rose Darjeeling
• 250 ml water
• 225 g sugar

Rose Darjeeling Bellini

Directions

1. Add Rose Darjeeling syrup in champagne glasses and top off with Crémant. Garnish with white peach or raspberries. Use peach puree instead of crémant for a non-alcoholic drink and top off with sparkling mineral water.

2. For the Rose Darjeeling syrup:

Heat water in a pan up to about 80°C. Remove the pan from the stove, add tea and allow to steep 5 minutes until a strong infusion results. Pour liquid through a sieve to remove the tea leaves. Add sugar to the infusion and swirl until it is completely dissolved. Keeps refrigerated up to 1 month.

Grand Royal Champagne flute 239mm
Grand Royal Champagne flute 239mm
Grand Royal Champagne flute 239mm
Rose Cottage teapot
Rose Cottage teapot
Rose Cottage teapot
Rose Cottage square cake plate
Rose Cottage square cake plate
Rose Cottage square cake plate