ROOIBOS QUENCHER

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Born and bred on a sheep farm in the heartland of the Karoo, Sonja De Beer of Sonja’s Foods (sonjasfoods.co.za) believes that a great meal starts with quality ingredients

ROOIBOS QUENCHER

INGREDIENTS

  • 4 cups boiling water
  • 2 rooibos tea bags
  • 7–8 lemon verbena leaves
  • 2T sugar
  • 2 lemons, sliced
  • 12–16 mint leaves
  • ice
  • 1 litre pure apple juice
  • 20ml Rose’s Passion Fruit Cordial Blend
  • 1 litre lemon-flavoured sparkling water or soda water

METHOD

1. Pour the boiling water onto the tea bags and lemon verbena leaves, add the sugar and leave to stand for half an hour. Remove the tea bags and keep the tea in the refrigerator until needed.
2. Put the lemon slices, mint leaves and ice at the bottom of serving jugs and pour the cold tea over the top. Add the apple juice, passion fruit cordial and sparkling water just before serving.

Cook’s tip: If you can’t find lemon verbena leaves, use mint leaves and add a few drops of lemon juice to the tea. For an alcoholic cocktail, add 20ml Southern Comfort to the base of a highball glass, add ice and pour the rooibos quencher on top.

This recipe makes 3 litres.