4 rooibos tea bags
¼ cup honey (or rice malt syrup)
¼ cup apple juice (or any fruit juice of your choice)
2-3 tbsp lemon or lime juice
1 thumb-sized piece fresh ginger, peeled and thinly sliced Small handful fresh mint leaves
1.5l boiling water
Lots of ice
Extra mint leaves
Thinly sliced cucumber
Fresh strawberries, halved and with stalks intact (or stone fruit slices)
- Place the rooibos tea bags, honey, juices, ginger and mint in a jug and pour over the boiling water. Let the tea brew for about 5 min before removing the tea bags and the mint.
- Leave to cool, adjust to taste by adding extra sweetener or lemon or lime juice, and serve with ice, mint leaves, cucumber and fresh strawberries.
Sarah’s top tip: Make pretty ice blocks by freezing extra strawberries and mint leaves in individual blocks in the ice-block tray.
Recipe by Sarah Graham
Photography by Ricardo de Leça (from Food Safari, season 2)