Berry Fresca Bellini – Bright, Bubbly & Sangria Inspired
A summer sparkler reimagined with Sanctum Berry Fresca — layered with berry depth, subtle sangria spice, and a naturally vibrant finish. This Bellini blends sparkling elegance with antioxidant-rich tea for brunches, garden gatherings, or effortless celebrations. Makes 2 servings.
Ingredients
- 16 oz Sanctum Berry Fresca (brewed + chilled)
- ½ cup frozen strawberries
- ½ cup fresh or frozen blueberries
- 10 oz chilled Prosecco
- 6 oz pineapple juice
- 2 cups ice
- Agave or simple syrup, to taste
Instructions
- Blend strawberries, blueberries, pineapple juice, chilled Berry Fresca, and ice until smooth.
- Strain if desired; sweeten to taste.
- Add 2–3 oz berry blend to each flute.
- Top slowly with Prosecco to let it bloom.
- Stir once, gently.
- Garnish with skewered berries, mint, or edible flowers.
- Optional: Sugar-rim the glass for added sparkle.
Zero-Proof Mocktail Version
Replace Prosecco with:
- 10 oz sparkling white grape juice or sparkling coconut water
- Optional splash of non-alcoholic sparkling rosé for color
Everything else stays the same — bright, juicy, and celebration-ready.
Ceylon Citrus Pineapple Slush – Tropical, Sparkling & Refreshingly Bold
A vibrant tropical punch that harmonizes the brisk citrus of Sanctum Ceylon Citrus Tea with juicy pineapple and zesty orange. Finished with fizzy soda and lush grenadine, this slush is a summer masterpiece — whether served spirited or alcohol-free. Makes 2 servings.
Ingredients
- 16 oz brewed + chilled Sanctum Ceylon Citrus Tea
- 8 oz pineapple juice
- 1 fresh pineapple, diced
- Juice of 2 limes
- 1 cup Captain Morgan Pineapple Rum
- 1 cup Grand Marnier
- 2-liter club soda or lemon-lime soda
- 1 cup grenadine
- Mint sprigs, for garnish
- Agave or simple syrup, to taste
Instructions
- In a large pitcher, combine chilled Ceylon Citrus Tea, pineapple juice, lime juice, rum, and Grand Marnier.
- Shake/stir well and sweeten to taste.
- Add pineapple chunks.
- Freeze 2–3 hours until slushy.
- Before serving, stir in soda for sparkle.
- Scoop into stemless wine glasses or highballs.
- Top with grenadine, swirl gently.
- Garnish with pineapple wedge + mint.
- Optional: Rim glasses with chili salt or coconut sugar.
Zero-Proof Mocktail Version
Replace rum and Grand Marnier with:
- 1 cup coconut water
- 1 cup orange juice
- Optional: 1 tsp orange extract for depth
Everything else remains the same — tropical, juicy, cooling perfection.
Moroccan Mint Mojito – Cool, Crisp & Lightly Herbal
A refreshing twist on the Cuban classic, using Sanctum Mint Moroccan Tea to bring hydrating tea balance and natural herbal brightness. Vibrant, crisp, and endlessly sippable. Makes 2 servings.
Ingredients
- 16 oz Sanctum Mint Moroccan Tea (brewed + chilled)
- 4 oz white rum (clean + light)
- 1 oz fresh lime juice
- 1 oz simple syrup or agave (to taste)
- 6–8 fresh mint leaves
- Club soda (to top)
- Ice
Instructions
- Gently muddle mint with lime juice + syrup to release oils without tearing.
- Add rum + chilled Moroccan Mint Tea.
- Shake/stir lightly.
- Pour over ice-filled highball.
- Top with club soda and swirl once.
- Garnish with mint sprigs + lime wheel.
- Optional: Add sugar rim or a cucumber ribbon for visual elegance.
Zero-Proof Mocktail Version
Replace rum with:
- 2 oz Seedlip Garden (or any herbal zero-proof spirit) or 2 oz extra chilled Moroccan Mint Tea
Everything else stays true — clean, crisp, hydrating, and summer-bright.
