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

Creating this sorbet is a simple process that begins with brewing a strong rooibos tea, which forms the liquid base. Image credit: Leopard's Leap

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.