Rosehip punch

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Preparation. Boil 1/2 litre of water and brew the tea with it. Leave to infuse for about 5 minutes, remove the bags and allow the tea to cool. Pour into a carafe and fill up with the well-chilled currant nectar and lemonade.

2. 2

   Wash the lemon hot and peel the peel thinly. Hang the lemon spiral in the rosehip punch and serve well chilled.