Mary Ann is Jealous
from the Rishi Kitchen
||Prosecco or sparkling water
- Combine 3 parts brewed tea* to 2 parts sorbet; whisk or blend until smooth.
- Add 1.5 oz of sorbet-tea mixture to a champagne flute.
- top 3/4 full with Prosecco or sparkling water.
Pierce a 1/2" piece of candied ginger with a 5" long wooden skewer. Carefully wrap candied ginger with freshly spun cotton candy (ginger flavored shown) to form a ping pong-sized sphere. Submerge skewer in beverage and stir to incorporate.
*Brewing procedure: 1 Tbsp tea / 200ml hot water, infuse 6 minutes; decant fully and chill.