📝 About This Recipe
Hailing from the rugged Cederberg mountains of South Africa, Rooibos is a naturally caffeine-free herbal wonder known for its deep earthy sweetness and vibrant crimson hue. This elevated iced version balances the tea's woodsy notes with a bright citrus medley and a touch of floral wildflower honey. It is an incredibly refreshing, antioxidant-rich beverage that captures the essence of a summer afternoon in the Cape.
🥗 Ingredients
The Infusion Base
- 4 tablespoons High-quality loose leaf Rooibos tea (or 8 standard tea bags)
- 6 cups Filtered water (divided into 2 cups for steeping and 4 cups for diluting)
- 1 inch piece Fresh ginger (peeled and thinly sliced into rounds)
- 1 piece Cinnamon stick (whole)
Sweetener and Citrus
- 1/3 cup Wildflower honey (adjust to taste preference)
- 1/4 cup Freshly squeezed lemon juice (from about 1-2 large lemons)
- 1/2 cup Freshly squeezed orange juice (strained of pulp)
Garnish and Service
- 1 handful Fresh mint leaves (slapped to release oils)
- 6 slices Lemon wheels (thinly sliced)
- 6 pieces Orange half-moons (for visual contrast)
- 1/4 cup Fresh raspberries or pomegranate arils (optional, for a pop of color)
- 4 cups Large ice cubes (to fill the pitcher and glasses)
👨🍳 Instructions
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1
Bring 2 cups of filtered water to a rolling boil in a small saucepan or kettle.
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2
Place the loose leaf Rooibos (or tea bags), sliced ginger, and the cinnamon stick into a heat-proof glass pitcher or large jar.
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3
Pour the boiling water over the tea and aromatics. Stir gently to ensure all tea leaves are submerged.
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4
Cover the pitcher and allow the mixture to steep for at least 8-10 minutes. Unlike black tea, Rooibos does not become bitter the longer it steeps, so a longer steep ensures a robust flavor profile.
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5
While the tea is still hot, add the wildflower honey. Stir vigorously until the honey is completely dissolved into the concentrate.
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6
Strain the concentrate through a fine-mesh sieve into a clean serving pitcher to remove the tea leaves, ginger, and cinnamon.
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7
Add the remaining 4 cups of cold filtered water to the concentrate and stir well.
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8
Pour in the fresh lemon juice and orange juice. Stir to incorporate the citrus brightness.
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9
Taste the tea. If you prefer it sweeter, add a teaspoon of honey at a time; if too strong, add a splash more water.
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10
Place the pitcher in the refrigerator for at least 2 hours, or until thoroughly chilled.
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11
When ready to serve, fill tall glasses with large ice cubes.
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12
Drop a few fresh mint leaves, a lemon wheel, and an orange slice into each glass.
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13
Pour the chilled Rooibos over the ice and garnish with a few raspberries or pomegranate arils for a sophisticated finish.
💡 Chef's Tips
Always use filtered water to ensure the delicate vanilla-like notes of the Rooibos aren't masked by chlorine or minerals. If using Rooibos tea bags, squeeze them gently before removing to extract all the flavorful oils. To prevent a diluted drink, consider making 'tea ice cubes' by freezing a small batch of the Rooibos mixture in ice trays. For a vegan version, substitute the honey with agave nectar or a simple syrup made from organic cane sugar. Don't skip the ginger; even if you aren't a fan of spice, it provides a necessary 'backbone' to the earthy tea.
🍽️ Serving Suggestions
Pair with light almond biscotti or lemon shortbread cookies for a classic afternoon tea feel. Serves beautifully alongside a fresh summer salad featuring goat cheese and toasted walnuts. For a cocktail twist, add a splash of gin or vodka and a dash of orange bitters. Serve in a large glass dispenser for garden parties, garnished with plenty of edible flowers like pansies or nasturtiums. Pairs wonderfully with spicy North African dishes like lamb tagine or spicy harissa roasted vegetables.