Ingredients
Method
Infuse the Roselle
- Bring 2 cups of water to a gentle boil. Pour the hot water over the dried roselle petals (or tea bag) and a few lightly torn mint leaves. Allow the mixture to steep for 5–7 minutes, until the infusion deepens into a rich ruby hue. Strain out the petals and mint, then set the tea aside to cool.
Balance the Flavours
- While the tea is still warm, stir in a little honey or your preferred sweetener, if desired. This softens the natural tartness of the hibiscus and enhances the fruit notes of the peach.
Chill the Infusion
- Once cooled slightly, transfer the tea to the refrigerator and chill for at least 30 minutes, allowing it to become beautifully crisp and refreshing.
Assemble the Drink
- Fill a glass with ice and a few delicate peach slices. Pour in the chilled roselle-mint tea until the glass is about three-quarters full, then gently top with sparkling water, pouring slowly to preserve its lively effervescence.
Finish and Serve
- Garnish with a fresh mint sprig and an extra slice of peach. Serve immediately while cool, sparkling, and wonderfully vibrant.
Notes
Serve the infusion in an elegant pitcher or glass dispenser, allowing guests to finish their own glasses with a splash of sparkling water and a few slices of fresh fruit. It creates a charming, interactive touch while keeping the drink bright, lively, and perfectly effervescent.
