Rooibos Iced Tea

Ingredients

Instructions

1. 1

   Bring the boiling water to a full boil if not already prepared. Place the rooibos tea bags in a heatproof jug or bowl and pour over the boiling water. Steep for 8 minutes; rooibos does not turn bitter as quickly as black tea, so a full steep gives a richer colour and flavour.

2. 2

   While the tea steeps, wash the lemon and mint. Slice half of the lemon into thin rounds for serving, then juice the remaining half to yield about 20 ml juice. Lightly clap the mint between your hands to release its aroma without bruising it too much.

3. 3

   Remove the tea bags, pressing them gently against the side of the jug to extract flavour without tearing them. Stir in the maple syrup while the tea is still hot so it dissolves fully, then add the lemon juice.

4. 4

   Add the cold water to cool and dilute the tea to drinking strength. Taste and adjust with a little more lemon if you want it brighter. For fastest chilling, add about one-third of the ice now and stir until very cold.

5. 5

   Divide the remaining ice cubes between 2 tall glasses. Add the lemon slices and most of the mint, then pour over the chilled rooibos tea. Garnish with the remaining mint and serve immediately.

Nutrition per serving

Notes

• •Maple syrup keeps the drink fully vegan; agave syrup also works in the same amount.
• •If you prefer a stronger tea that stands up to melting ice, reduce the cold water to 200 ml.
• •For a clearer drink, chill the tea base briefly before pouring over the ice so less clouding occurs from rapid temperature change.
• •A few extra lemon slices can make the tea more decorative, but too much juice can overpower rooibos's naturally sweet, earthy flavour.

Background