Rooibos Iced Tea

Nutrition · per serving

Steps

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.

   4 bags rooibos tea bags500 ml boiling water
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.

   1 medium lemon10 g fresh mint
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 bags rooibos tea bags30 ml maple syrup1 medium lemon
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.

   250 ml cold water300 g ice cubes
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.

   300 g ice cubes1 medium lemon10 g fresh mint

Origin & History

Rooibos comes from the Cederberg region of South Africa, where it has long been brewed as a naturally caffeine-free herbal tea. Its gentle sweetness and reddish colour make it especially popular served cold in modern South African homes and cafés, often with citrus or mint.