Spiced Sangria Syrup Ingredients
- 20 g Rishi Cinnamon Plum botanical blend
- 8 g dried maqui berries
- 8 oz filtered water at 200°F
- 12 oz white sugar
Rosemary Syrup Ingredients
- 20 g fresh rosemary leaves, hot rinsed
- 8 oz filtered water
- 12 oz white sugar
Hibiscus Berry Cold Brew Ingredients
- 24 g Rishi Hibiscus Berry botanical blend
- 3 oz filtered water at 200°F
- 27 oz filtered water, room temperature
Spiced Sangria Syrup Preparation
- Combine tea, maqui berries, and hot water; brew for 7 minutes.
- Strain infusion into small saucepot over low heat; discard solids.
- Add sugar; stir periodically until fully dissolved. Do not boil.
Rosemary Syrup Preparation
- Combine rosemary and water in a small saucepot over medium heat; simmer for 5 minutes.
- Turn off heat; cover for 10 minutes.
- Strain infusion; discard leaves. Return infusion to saucepot over low heat.
- Add sugar; stir periodically until fully dissolved. Do not boil.
Hibiscus Berry Cold Brew Preparation
- Add botanical blend to a 32-ounce vessel and cover with 3 ounces hot water; infuse for 1 minute.
- Top with room temperature water; seal and shake to incorporate.
- Refrigerate 3 hours; strain fully.
