Ingredients

• 20ml caramel syrup
• 4-6 eighths of lime
• 100ml pear juice
• 100ml unfiltered apple juice
• A dash of cinnamon
• 50ml water
• Ice cubes
• 3 teaspoons rooibos vanilla/orange tea
• Optional: 100ml Prosecco sparkling wine
• Optional: 50ml Ramazotti or similar cordial/liqueur

Preparation

1. Remove the head and filter from the TEA-JAY Iced Tea Maker.
2. Fill the glass carafe with the syrups, juice and the water. Add the limes and press gently with a pestle or long spoon. If using the Ramazotti and Prosecco, add them now but do not use the pear juice.
3. Stir everything well and add ice cubes, filling up to 2/3 of the carafe. Screw the head of the TEA-JAY back on.
4. Remove the lid from the head and add the tea into the closed filter. Boil water and pour it into the reservoir, filling it up until the level marker.
5. Allow the tea to brew for 4 minutes.
6. Once finished brewing turn the lid anti-clockwise to start the ‘on the rocks’ experience. Be sure to hold the vessel via the black silicone ring as it can get quite hot during the brewing process.
7. Close the lid by turning clockwise. Rotate the carafe in large circles then pour the tea cocktail into a glass and enjoy.