Lifestyle
Refreshing rooibos, watermelon, and strawberry sorbet
This sorbet is best served on a hot day, in chilled bowls or glasses, garnished with fresh mint leaves or a sprinkle of rooibos leaves
Rooibos, a herb native to South Africa, is celebrated for its rich antioxidant properties and naturally sweet taste. It serves as a caffeine-free alternative to traditional teas, making it a perfect base for a summer sorbet. Recipe compliments of Leopard’s Leap.
Ingredients
- 700g watermelon, rind and seeds removed, cut into 2cm chunks
- 300g strawberries, roughly chopped
- 3 Organic rooibos tea bags
- 250g glucose
- 8 limes, grate the zest to get 4 tsp and 90ml of juice
- 60ml vodka
- 1.25 tsp castor sugar to serve
- Fresh strawberries to serve
Method
- Put the watermelon chunks and strawberries into a large container and place it in the freezer. Allow to be frozen solid.
- Add the rooibos tea bags into a medium saucepan with the glucose, lime zest, lime juice and vodka. Gently heat on medium heat until the glucose has melted and is warm.
- Set aside for 30 minutes to infuse, then pour through a sieve set over a blender; discard the lime zest and rooibos tea bags.
- Add the frozen fruit to the blender and blitz until completely smooth and slushy.
- Transfer to a freezer-proof container, cover with a lid and freeze until set about 5 hours.
- To serve divide the sorbet between 8 glasses. Sprinkle some castor sugar op top and serve with lime wedges alongside.
