Luberon Passage

Fill the glass with ice cubes

Add the honey

Pour the rose & cardamom syrup

To make the syrup (25-30 drinks), mix 500 mL of water with 500 g of sugar, then add 20 mL of rose water and 8 g of crushed cardamom.
Bring to a boil, then let it steep for 20 minutes before straining.

Add the hydrated seeds

To hydrate flixweed seeds (25 drinks), infuse 30g of flixweed seeds in 500ml of water at 85°C for a maximum of 10 minutes.

Pour the cold Honeybush infusion

To prepare Honeybush iced tea (5 drinks), infuse 20g of Sticky Chai Honeybush in 1L of water at 95°C for 7 minutes.
Strain through a sieve, then let cool immediately before serving over ice.

Let it rest for 20 seconds and add the dried rose petals.