for 4 person

Pink sugar

1 tbsp	sugar
2 tbsp	raspberry crumble
1 tbsp	hibiscus tea

Tea

3 dl	water
10 g	hibiscus tea
1 tbsp	raspberry jelly

To serve

5 dl	almond drink (Barista)

How it's done

Pink sugar

Finely grind the sugar, raspberry crumble and tea in a food processor or using a mortar and pestle.

Tea

Bring the water to the boil. Add the tea and jelly, cover and leave to infuse for approx. 5 mins. Strain the tea.

To serve

Froth the milk, pour into four cups or glasses. Pour the tea over the milk, sprinkle with the pink sugar.

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