Make a simple syrup with the Citrus Mint Sangria: In a small saucepan, add 1/2 cup water, 1/2 cup sugar and the Citrus Mint Sangria tea. Bring to a slow simmer until the sugar dissolves and remove from heat. Let the mixture cool before transferring to a glass jar with a lid (this simple syrup will keep in the fridge for up to a week).
Brew the Classic Sencha with 1 cup of boiled water. Steep, remove infuser and let cool.
In a cocktail shaker or wide-mouth jar, add some torn mint leaves, a few raspberries and thinly sliced lemon. Add the steeped Classic Sencha and muddle to blend the flavors. Divide between two glasses with ice.
To each glass, add the simple syrup, gin and top with Prosecco. Garnish with mint, lemon and raspberries if you wish.
Here's an idea: Omit the spirits and add sparkling water for a refreshing spritzer!
