Drink recipe for Rooibos Iced Tea with cranberry juice, mint and a hint of cinnamon

6 rooibos tea bags
80ml (1/3 cup) light brown sugar
3 cinnamon sticks, roughly broken
1 litre boiling water
1 litre cranberry juice
a lemon, sliced
30ml lemon juice
1 red apple, sliced into thin wafer rounds
mint, to serve
blueberry ice cubes

How to
Place the tea bags, sugar and cinnamon in a large, heat-resistant jug. Pour the boiling water over and stir through until the sugar has dissolved. Set aside and allow to steep for at least an hour or until cooled to room temperature. Remove the tea bags and discard.

Add the cranberry juice, lemon slices, lemon juice and apple wafers. Chill for several hours or until completely cold.

To make the ice cubes, fill an ice tray with water and add your favourite fruit and a sprig of mint before placing in the freezer. When ready to serve, half fill a tumbler with ice, a little extra mint and top up with the iced tea. Enjoy!

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Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email diannebibby@gmail.com.