Purple Corn Tea


1 quart warm water
1/2 ear (or about 1/2 cup kernels) dried purple corn
1/2 cup brewed green tea
1/4 cup raspberry puree (see Note)
2 rosemary sprigs
Sparkling mineral water


Soak purple corn in warm water for at least 4 and up to 8 hours. Strain. 

Use 1 cup of the liquid for this cocktail and refrigerate the rest for up to 3 days.

Fill a cocktail shaker with ice. Pour in 1 cup each of purple corn soaking liquid, tea, and raspberry puree. 

Shake well and strain into two tall glasses. Fill glasses with mineral water and garnish with rosemary sprigs.

Note: To make raspberry puree, put fresh or frozen raspberries in a food processor and blend until smooth. No need to strain.