While it was snowing in Cape Town (okay, not really, but close!), Connecticut was going through an intense heat wave. Let's talk about a simple, thirst-quenching beverage that works in both those climates: rooibos tea.
Why drink rooibos? For starters, it's caffeine free. It's an herb (technically not a tea) and rich in antioxidants and polyphenols (anti-inflammatory) which means it's good for your body, too. Rooibos has a sweet taste and earthy smell that I enjoy, and I find it reminiscent of being out in the bush or camping on safari. If you haven't noticed, I'm a huge fan of this stuff (remember when I stayed on a rooibos tea farm a couple years ago?)
Making hot tea is easy, so today, I want to share my recipe for iced rooibos tea. Storing this tea in a recycled wine bottle makes it fun and it's an easy way to bring this drink to picnics or parties.
Here's the full recipe...
Sweet Rooibos Iced Tea
Makes one 750ml bottle
- 2 rooibos teabags
- 1 teapot (or heat-proof dish)
- 1 750ml wine bottle (rinsed and clean)
- Funnel (optional)
- tablespoon of honey (optional)
- Fill your wine bottle with enough water to reach the top.
- Pour the water out of the wine bottle and into kettle, or a saucepan (stovetop), or melt-proof container (microwave) to heat until boiling.
- Remove from heat and add the rooibos tea bags.
- Let the bags steep for 10 minutes. The longer it steeps, the stronger the tea (but with red tea, I recommend keeping it light). Now is the time to add any optional flavor enhancers or sweeteners to the water (honey, lemon, sugar etc.)
- Discard teabags and pour warm tea into the wine bottle (you might need a funnel).
- Add the cork to the bottle and place the bottle in the fridge.
- Let the tea chill completely, for at least an hour.
I think honey makes the best sweetener for this tea, but you can always use sugar, or leave it out altogether. On hot summer days, it's one of my go-to relaxation drinks. Enjoy!