This flavored tisane explodes on your taste buds! The tea brews to a golden cup with a slight pink hue. The fruity aroma and smooth, fruity taste are a huge hit with young and old alike. Ingredients: Currants (currants, sunflower oil), rosehips, blackberry leaf, raspberries, and natural and artificial flavor. Brew tea at 212º - steep for 5 minutes. Try pairing Currant Explosion with lamb dishes, poultry, pork, chocolate desserts, cream desserts (like cheesecake, ice cream or creme brulee), tea breads, scones and more. UPC: 040784010710 Red Currant Vodka Soda: Serving size: 1 Ingredients: 5 oz. water 1 tsp Red Currant Explosion Tisane 6 raspberries (or 2 tbsp red currants if available) 1/2 oz. lemon juice 3/4 oz. simple syrup 1 oz. vodka Club Soda Directions: Bring water to a boil in a small saucepan, remove from the heat and add the tea leaves. Cover and let steep for 5 minutes. Strain out the tea and set aside to cool for 15–20 minutes. Add the raspberries (or fresh currants) to a cocktail shaker along with the lemon juice, simple syrup and vodka. Smash with a muddler until well combined. Fill the shaker with ice and shake for 30 seconds. Strain into a 12 oz. glass filled with ice and add the club soda to the top. Garnish with raspberries (or red currants) and fresh mint. Enjoy! MOCKTAIL VERSION: Sparkling Red Currant Tea Mocktail: Serving size: 2 Ingredients: 6 oz .water 1 tsp Red Currant Explosion Tisane 6 raspberries (or 2 tbsp red currants if available) 1/2 oz. lemon juice 3/4 oz. simple syrup Club Soda Additional raspberries (or red currants) and mint for garnish Directions: Bring water to a boil in a small saucepan, remove from the heat and add the tea leaves. Cover and let steep for 5 minutes. Strain out the tea and set aside to cool for about 15—20 minutes. Add the raspberries (or red currants if using) to a cocktail shaker along with the lemon juice and simple syrup. Smash with a muddler until well combined. Fill the shaker with ice and shake for 30 seconds. Strain into a 12 oz. glass filled with ice and add the club soda to the top. Garnish with raspberries (or red currants) and fresh mint. Enjoy! Recipe by Kathleen Phipps
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