Ingredients (5)
- 3 thin skinned oranges (navels)
- 700ml Wild Raspberry & Hibiscus Fuze Iced Tea, chilled
- 250g fresh raspberries
- 2-3 cups ice cubes
- 4-5 Hibiscus flowers in syrup
Method
- Step 1 Juice two of the oranges. Pour the juice into a large serving jug, add the iced tea and refrigerate until needed.
- Step 2 Thinly slice the remaining orange, set aside. Reserve half a punnet of raspberries. Place the remaining 1 1/2 punnets in a bowl and crush with a potato masher or fork.
- Step 3 Add the ice cubes and crushed raspberries to the orange juice. Top with orange slices, whole raspberries and hibiscus flowers. Pour into chilled serving glasses.