This recipe for Rooibos and Ginger Iced Tea is sweetened with honey and topped with mint for a refreshing drink
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
Pour boiling water into the jug over all the ingredients, let the tea brew for 3-4 minutes before removing the tea bags.
Leave to cool and serve with lots of ice and mint leaves.
Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.