Sparkling Rooibos: the cool fizzy cocktail
First, let me jog your memory about Rooibos…
Often referred to as “red tea”, Rooibos grows in the mountains of the Cederberg region in South Africa. Its leaves are commonly used for infusions because Rooibos is known to have great health benefits. It is an antioxidant with anti-inflammatory properties. Rooibos is said to be good at helping us fight ailments such as sleeping disorders and upset stomachs. And since the leaves are caffeine-free, you can drink this tea in the evening and still get a great night’s sleep!
There are all sorts of recipes using Rooibos out there: infusions, iced teas, cocktails (with or without alcohol) and fancy desserts, to name just a few.
But today, I’d like to introduce you to my recipe for Sparkling Rooibos, a refreshing alcohol-free fizzy cocktail you can enjoy without moderation… Yummy!
Before we start, for you to get the best out of this recipe I recommend you look for African Sweety, a Rooibos tea produced by Comptoir Français du Thé. It’s an indulgent rooibos flavoured with strawberries and cream, loved by children and adults alike!
A little tip: if you’d rather make flavoured water, swap the sparkling water in the recipe for still water.
Sparkling Rooibos recipe
- 500 ml still water
- 1 litre sparkling water
- 5 tablespoons of honey
- 5 lemons
- 15 strawberries
- 15 mint leaves
- 30g of African Sweety rooibos (loose leaf)
- 1 jug
- 6 tall glasses
- Infuse 30g of loose leaf rooibos in 500 ml of hot water for 5 minutes
- Strain the rooibos out and leave the infusion to one side to cool down
- Next, take 200 ml of the infusion and heat it in a saucepan with the honey
- While the mixture is heating up, clean the strawberries, lemons and mint leaves
- Juice three of the lemons
- Slice the strawberries and the two remaining lemons into small pieces (quarters will do nicely)
- Pour the honey and water mixture, the cooled infusion and the lemon juice into a jug
- Add the chopped strawberries and lemons
- Finally, add a litre of sparkling water. Stir gently and seal the jug as tightly as possible, so the drink doesn’t go flat
- Leave everything to infuse for 3 to 4 hours in the fridge
- Serve with ice and garnish with mint leaves