Fuze Tea Raspberry Mimosa Cooler
450 grams raspberries
240 milliliters Fuze Tea Wild Raspberry and Hibiscus Tea
1070 milliliters orange juice
1070 milliliters champagne
Orange slices for garnishing
1. Blend raspberries and Fuze Tea Wild Raspberry and Hibiscus Tea in blender.
2. Strain out all the raspberry seeds and place mixture in ice cube tray.
3. Place tray in the freezer for 4 hours.
4. Serve in glass with one raspberry cube and 180 milliliters of orange juice and champagne.
5. Garnish with fresh raspberries and orange slices.