First posted: Feb 4, 2011
Rooibos and Ginger Iced Tea
If you’re also finding yourself wilting in the Cape Town summer sunshine, or anywhere else where the sun seems unrelenting at this time of year for that matter, then this might be your perfect antidote to turning into a puddle on the floor…
I should hasten to add that I got the idea for this from one of my favourite places on earth, Ruckomechi Safari Camp on the banks of the Zambezi River near Mana Pools in Zimbabwe. The transcendental combination of wild African bush, the mighty Zambezi River, incredible wildlife sightings and exquisite food makes this place feel like some kind of miracle. And for Rob, yes I suppose you could say that the utopia-ness has just something to do with the brilliant fishing – scroll down for more on that…
Cooks in: Serves:Makes about 1.5-2 litres
- 1.5 litre jug
- 1.2 litres boiled water
- 3 rooibos teabags
- 1/4 cup honey
- 1/4 cup apple juice (or any fruit juice of your choice)
- Juice of half a lemon
- 1 stick of ginger, peeled and 'bruised' (just use the edge of a spoon) so that the flavours can escape
- 2-3 sprigs of fresh mint, also bruised
What to do
1. Pour boiling water into the jug over all the ingredients, let the tea brew for 3-4 minutes before removing the tea bags. 2. Leave to cool and serve with lots of ice and mint leaves. *You can read more about rooibos tea HERE. Photo from 'Bitten' by Warren Heath.
*You can add more honey if it's not sweet enough for you, just keep fiddling with the ingredients until you get a balance you like.
1. Pour boiling water into the jug over all the ingredients, let the tea brew for 3-4 minutes before removing the tea bags.
2. Leave to cool and serve with lots of ice and mint leaves.
*You can read more about rooibos tea HERE.
Photo from 'Bitten' by Warren Heath.