Raspberry Rooibos Cobbler - Imbibe Magazine Subscribe + Save

Raspberry Rooibos Cobbler

Madeira and a hint of ruby port create a rich and fruity base for this take on the cobbler.


  • 1 7/8 oz. madeira
  • 1/8 oz. ruby port
  • 3/4 oz. raspberry rooibos tea
  • 1/4 oz. Demerara syrup (1:1)
  • 1 lemon wedge
  • Tools:muddler, shaker, strainer
  • Glass:julep cup
  • Garnish:sprig of mint, orange half wheel, raspberry, dried rose petals


Muddle the lemon wedge with the Demerara syrup, expressing the lemon juice and oils into the syrup. Add the remaining ingredients to your shaker. Shake with a small amount of pebble ice. Dump (no need to strain) all of the ingredients into a cobbler tin or julep cup and top with more pebble ice. Garnish.

Raspberry Rooibos Tea: Combine 6 oz. of fresh raspberries with 8 oz. of water in a saucepan and simmer until they lose their color and turn pale. Take care not to boil them in order to keep from losing too much liquid. Strain out the solids and steep the hot raspberry water with 2 rooibos teabags for 10 minutes. Allow to cool, transfer into a bottle and store in the refrigerator for up to 2 weeks.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend