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1) Brew your Velvet Currant Green Tea and allow it to cool completely to preserve its refreshing notes. |
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2) Combine the tea, orange juice, blackcurrant syrup, and lemon juice in a shaker with ice. Mix well. |
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3) Strain the mixture into a glass filled with ice. |
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4) Top with sparkling water for a light fizz or coconut water for a hydrating twist. |
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5) Garnish with a delicate orange twist and a scattering of edible flower petals for a touch of elegance. |
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🍸 For a cocktail version🍸
To elevate this into a cocktail, consider:
Prosecco: Adds a light, bubbly effervescence that matches the fruity-floral charm of the blend.
White Wine: Works well with the orchard fruit flavours and green tea base for a sophisticated spritzer.
Gin: Complements the botanical undertones of marigold and rose petals while enhancing the citrusy brightness