Iced Mandarin and Black Grape Rooibos Spritz with Sage and Vanilla
A sparkling, refreshing drink with deep fruit character: fresh mandarin, muddled black grapes, and a rooibos infusion scented with sage and vanilla. Served ice-cold with sparkling water, it is original, aromatic, and easy to make.
Ingredients
- 8 g rooibos tea (or 2 bolsitas)
- 500 ml water (for the infusión)
- 6 g fresh sage leaves (more extra for decorar opcionalmente)
- 5 ml vanilla extract
- 240 g seedless black grapes (divided)
- 360 g mandarins (3/4 cup de jugo y algunas rodajas para decorar)
- 50 g sugar
- 30 ml lemon juice (freshly squeezed)
- 600 ml well-chilled sparkling water
- 400 g ice (approx.)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. In a small saucepan, heat 500 ml water over medium heat until very hot, without needing a full boil, about 195°F/90°C.
- 2
2. Remove from the heat, add the rooibos tea, 4 sage leaves, and the vanilla extract. Steep for 8 minutes, then strain and set aside.
- 3
3. Meanwhile, place 120 g black grapes and the sugar in another small saucepan. Cook over medium heat for 5 minutes, gently crushing the grapes, until they release their juices and the sugar dissolves. The mixture should stay hot, around 175°F/80°C.
- 4
4. Strain the grape syrup and let it cool for 5 minutes. Mix it with the still-warm rooibos infusion and add the lemon juice.
- 5
5. Juice the mandarins to obtain 180 ml (3/4 cup) juice. Add this juice to the mixture and chill in the refrigerator until very cold, at least 10 minutes.
- 6
6. Divide the remaining black grapes among 4 glasses and lightly press them with a spoon to split them open. Add ice to each glass.
- 7
7. Pour the chilled rooibos, mandarin, and grape base into each glass until about two-thirds full. Top with the well-chilled sparkling water and stir gently.
- 8
8. Garnish with mandarin slices and the remaining sage leaves. Serve immediately well chilled, ideally between 34°F and 39°F/1°C and 4°C.
Chef tips
For livelier bubbles, chill the glasses before serving. If you prefer a cleaner texture, strain the grape syrup twice.
Substitutions
You can substitute mandarin with clementine, black grapes with red grapes, and sugar with simple syrup at the same sweetness level. If you do not have fresh sage, use a small pinch of dried sage, but sparingly.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
