Rooibos is well established in SA as one of our most loved brews. However, thanks to social media platforms like Facebook and Insta, this home grown tea that remains unique to South Africa, has rapidly gained a following globally. “Many consumers are looking to cut back on coffee and are tending towards caffeine-free drinks with natural plant-base ingredients. This opens the door for botanical and herbal teas, such as Rooibos offering health-boosting benefits” says Adele du Toit, spokesperson for the SA Rooibos Council.
Previously we wrote about the many health benefits of Rooibos tea. We learned that in order to reap some of the benefits of Rooibos, you need to drink between six and eight cups a day which can be quite a tall order. But the good news is that it can be enjoyed either hot or cold to gain these benefits. We have a couple of yummy Rooibos recipes to help us get our 6-8 a day. These recipes have an added bonus – they are packed with fresh fruits that have health benefits of their own.
Try to buy organic Rooibos for these recipes. It has a sweeter flavour, and it’s better for the environment.
MANGO AND ROOIBOS TEA SANGRIA
I like that there’s no added sugar to this recipe which is courtesy online food blog Heinstirred. The recipe can be enjoyed as-is or finished with some bubbly to create a delicious cocktail.
1250 ml boiling water
4 rooibos tea bags
1 cup (240ml) apple juice
2 fresh mangoes
A few torn sprigs of mint
Fresh raspberries and mint leaves for garnish
Ice cubes to serve
Make the tea by steeping the teabags in the boiling water for about 15 minutes for a good strong tea. Remove the teabags and place the tea in the fridge for at least 4 hours to chill.
Peel one mango and chop into chunks. Liquidize with a quarter cup of tea to a smooth pulp. Add to the chilled tea and whisk to mix well.
Peel the other mango and cut into small cubes. Slice the apple and peaches into thin slices. Add to the tea and mango mixture with a few torn sprigs of mint.
Place the tea back into the fridge and let it chill for another 2 hours for the flavours to develop. When it’s finally ready to serve give it a good mix. Serve poured over a few cubes of ice, garnished with some raspberries and mint.
SIBA’S BERRY CHERRY BLUSH ROOIBOS RECIPE
This wonderfully refreshing recipe is courtesy our own “Nigela Lawson”, Siba Mtongana. This serves 6 but you won’t want to share.
3 rooibos tea bags
4 tbsp honey
1.5 litres boiling water
250 ml ice blocks, crushed
2 lemons, sliced and pips removed
250 g strawberries, halved or sliced
125 g fresh cherries, halved and pitted
125 g pomegranate rubies
Make the tea by placing the 3 rooibos tea bags and honey in a large jug and pouring in the 1.5 litres of boiling water. Stir and allow to cool to room temperature. Cover and place in the fridge until chilled. When ready to use discard the tea bags.
Place the crushed ice in a 2-litre jug, add the lemons slices, strawberries, cherries and pomegranate rubies. Pour over the chilled rooibos tea and serve.
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(RELATED POST: 10 REASONS TO START DRINKING ROOIBOS TODAY)
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