- 1/2 cup (5 g) Labrador tea leaves
- 4 cups (1000 ml) boiling water
- 3 cups (750 ml) cranberry cocktail
- 1/2 lime
- 3 Tbsp. (30 g) dried cranberries
- 1 bouquet mint
- Infuse Labrador tea in boiling water for 20 minutes.
- Pass through a fine sieve.
- Wash the lime well and dice in small pieces.
- Mix all the ingredients and refrigerate for 6 hours.
- Serve with fresh fruit.