ROSE DARJEELING BELLINI


Recipe taken from "One set, two worlds"

bellini.jpg
easy

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.

Ingredients

50 ml Rose Darjeeling syrup (recipe below)
120 ml Crémant d'Alsace Rose
Rose Darjeeling syrup:
4 tsp Sacred Emily Rose Darjeeling
250 ml water
225 g sugar