Rose Darjeeling Bellini
1. Add Rose Darjeeling syrup in champagne glasses and top off with Crémant. Garnish with white peach or raspberries. Use peach puree instead of crémant for a non-alcoholic drink and top off with sparkling mineral water.
2. For the Rose Darjeeling syrup:
Heat water in a pan up to about 80°C. Remove the pan from the stove, add tea and allow to steep 5 minutes until a strong infusion results. Pour liquid through a sieve to remove the tea leaves. Add sugar to the infusion and swirl until it is completely dissolved. Keeps refrigerated up to 1 month.