Mocktail with quince, peach and grapefruit
Tillredning
Make the tea with 400 ml water, brew in line with the instructions then leave to cool for 24 hours. Add the tea, vinegar and syrup to a drink shaker and shake well. Pour the mocktail into a champagne bowl or flute and top up with pink grapefruit lemonade. Finally, add a hibiscus flower to each glass.
Prep. time: 5 min.
Resting time: 24 hrs
Ingredients for 4 glasses:
- 1 white tea teabag
- 400 ml water
- 4 tbsp quince vinegar
- 8 tsp peach syrup
- 400 ml pink grapefruit lemonade (e.g. ‘Thomas Henry’)
- 4 hibiscus flowers
