Award-winning cookbook author and independent health-focused food consultant Heleen Meyer has been experimenting with rooibos tea in recipes for years.

She says its popularity in cooking is not surprising.

“Rooibos has a soft, layered flavour that blends easily with other ingredients,” she explains.

“It’s gentle enough not to dominate a dish, but adds depth, colour and a familiar aroma. Because rooibos is caffeine-free and can be brewed strong without becoming bitter, it’s also practical to use in both hot and cold dishes.”

One of rooibos’ strengths is its adaptability. It pairs well with fruit, herbs and spices, many of which are favourites in festive-season dishes.

Although the recipes featured here lean toward the sweeter side, rooibos also pairs beautifully with savoury ingredients and can be used confidently in marinades, broths, glazes and roasted dishes.

Meyer notes that flavours such as cinnamon, honey, ginger, thyme and citrus sit comfortably alongside rooibos.

“Those are ingredients people can easily include during summer entertaining. Rooibos works with them in a way that feels almost effortless,” she says.

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Using rooibos as a cooking liquid may seem unusual at first, but Meyer says it often functions much like a ‘healthier’ mild stock or infusion.

“A strong cup can add aroma and complexity to roasted fruit, glazes or syrups, while a lighter brew can enhance desserts or drinks with the natural sweetness of rooibos.”

Rooibos is grown exclusively in the Cederberg region of the Western Cape, and many South Africans feel a natural connection to it. That heritage is part of what makes cooking with rooibos feel both nostalgic and contemporary.

“There’s something lovely about taking a familiar local ingredient and giving it a new role in the kitchen.”

She encourages home cooks to experiment by substituting part of the liquid in a recipe with rooibos, for instance, in poaching syrups, marinades or desserts.

“Even small additions can make a healthy difference,” she says.

RECIPES:

The following recipes offer approachable ways to use rooibos in summer dishes – from refreshing drinks to a relaxed starter and a light dessert.

Each one uses rooibos to support and complement the other flavours (recipes created by Heleen Meyer):

Rooibos red mocktail

A homemade rooibos syrup forms the base of this refreshing drink. The combination of rooibos, cinnamon and ginger ale creates a subtly spiced, cooling summer mocktail.

It’s easy to prepare the syrup in advance and use it as needed – either as a drink base or even as a drizzle over yoghurt, fruit or ice cream.

“The combination of rooibos, cinnamon and ginger ale is amazing and so refreshing,” says Meyer.

“Have some of this homemade rooibos cordial in the fridge to whip up a delicious summer sipper.”

Makes about 250 ml syrup, enough for about 8 to10 glasses

Ingredients
3 plain rooibos bags
1 small cinnamon stick
200 ml white sugar
200 ml water
Crushed ice or small ice cubes
Ginger ale or soda water, chilled
Seasonal fruit like pomegranate, strawberries and cherries
Fresh mint leaves for garnish
Method
Place the rooibos bags, cinnamon, sugar and water in a small saucepan and heat over a medium temperature. Stir until the sugar has dissolved and the rooibos has infused. Simmer for 8 to10 minutes or until it starts to thicken and form a syrup.
Remove the bags and allow the syrup to cool down completely.
Add spoonfuls of ice into glasses and pour the syrup over (use 30 ml if using ginger ale, or 45 ml with soda water). Top with ginger ale or soda water.
Serve with seasonal fruit of your choice and garnish with mint leaves. Refrigerate any remaining syrup in a sterilised glass jar.
Tips:
This rooibos syrup will be delicious as a cordial in a gin and tonic.
Use flavoured rooibos bags if preferred, like berry, lemon, floral, citrus, buchu, or vanilla for a different flavour.
This syrup will be delicious, drizzled over plain yoghurt for breakfast, over ice cream or even on a pavlova with fruit as a dessert.

Rooibos roasted grapes on baked Camembert

This dish highlights how well rooibos works with fruit. The tisane deepens the flavour of the grapes as they roast, creating a glossy, aromatic topping for warm Camembert. It’s simple to assemble, and suits relaxed, communal summer meals – from cheese platters to sharing boards.
Serves 4–6

Ingredients
15 ml (1 tbsp) olive oil
45 ml (3 tbsp) honey
60 ml (¼ cup) strong plain rooibos (use 2 bags)
6-8 fresh thyme sprigs
black pepper to taste
500 ml (2 cups) red seedless grapes, some halved, and the rest kept whole
1 x large (250 g) Camembert cheese
fresh thyme leaves for garnish
Method
Preheat oven to 200°C and line a baking tray with baking paper or use a shallow oven dish.
Mix oil, honey, rooibos and thyme together in a bowl and season with pepper. Toss grapes into the rooibos mixture. Spoon a single layer on the tray or into the dish.
Roast for 20 to 30 minutes or until the skins of the grapes just start to bubble. Remove from the oven and allow grapes to cool slightly.
Meanwhile, line another small baking tray or shallow oven dish with baking paper. Place the cheese on top and bake for 10-15 minutes until the cheese starts to melt on the inside and lightly puffs up.
Carefully remove the Camembert from the tray and place it on a serving platter. Spoon roasted grapes and any pan juices over the cheese. Garnish with thyme leaves. Serve as a delicious spread on toasted bruschetta slices, chunky fresh bread, melba toast or savoury biscuits.

Summer rooibos Panna Cotta

For dessert, rooibos brings a gentle aromatic note to this lighter-style panna cotta made with yoghurt or buttermilk. Served chilled with seasonal fruit, it’s a fitting finish to a warm evening and perfect for anyone curious to try Rooibos in sweet dishes for the first time.
Serves 4–6

Ingredients
30 ml (2 tbsp) water
15 ml (1 tbsp) gelatine powder
250 ml (1 cup) milk
4 plain rooibos bags
125 ml (½ cup) fresh cream
45 ml (3 tbsp) honey
½ vanilla pod, split open and seeds scraped out or 5 ml (1 tsp) vanilla essence
175 ml double cream, plain yoghurt or buttermilk
Seasonal fruit like fresh nectarines or peaches, raspberries or blueberries for serving
Edible flowers for garnish
Method
Place the water in a shallow bowl and sprinkle the gelatine over. Allow to sponge, but make sure there are no dry pieces.
Meanwhile, heat the milk and rooibos bags in a saucepan over a low heat for a few minutes until infused. Remove the bags and stir in the cream, honey and vanilla seeds and pod or essence. Stir until the honey has dissolved and heat to just below the boiling point. Don’t allow the mixture to boil.
Remove from the heat and stir in the gelatine until it dissolves completely. Allow the mixture to cool down slightly, until you can keep your finger in the liquid.
Stir the yoghurt or buttermilk into the rooibos mixture and remove the vanilla pod. It may look as if the mixture wants to split, but continue stirring.
Pour into glasses. Cover and refrigerate for three to four hours or overnight until set.
Serve panna cotta with fresh fruit and edible flowers.

Cooking with rooibos doesn’t require special equipment or advanced techniques; just a willingness to experiment with an ingredient many of us already enjoy daily.

Whether used in a syrup, a roasting mixture or a dessert base, rooibos offers subtlety rather than intensity, and its familiarity makes it easy to integrate into a variety of dishes.

As Meyer puts it, “Rooibos is woven into our daily lives, so bringing it into our cooking is simply the next, most natural step.”

And for home cooks eager to add a healthy, fresh yet local touch to their festive spread, it may just be time to let rooibos do more than fill a cup. Let it inspire the whole meal.

For more rooibos-inspired ideas, visit sarooibos.co.za or the Rooibos Council’s social media pages: @sarooiboscouncil on Instagram and @rooiboscouncil on Facebook.

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