Rooibos is Afrikaans for red bush, and it grows wild in only one small corner of the world: the Cederberg region of the Western Cape. The needle-like leaves are bruised, left to oxidise in the sun and then dried, which is what changes them from green to a deep amber red. Local people have been brewing it for centuries, long before it reached teabags and supermarket shelves around the world. It’s naturally caffeine-free and low in tannins, so it never turns bitter, even if the teabags are left sitting in the pot. That makes it a very forgiving base for iced tea. It’s also naturally a little sweet, so a small spoonful of honey is all this jug needs. Its earthy, woody flavour goes well with tart fruit, such as pink grapefruit, lemon and lime.

Tip: Brew the tea at double strength. If you make it normal strength and pour it over ice, the ice melts and you end up with a watery drink. Brew it strong, add cold water once it has cooled, and keep the jug in the fridge for the week.

Prep time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Ingredients

• 4 rooibos teabags
• 500 ml (2 cups) boiling water
• 2 tbsp honey
• 500 ml (2 cups) cold water
• Juice of 1 lemon
• Juice of ½ pink grapefruit
• Ice cubes
• A handful of fresh mint leaves
• 1 lime, sliced
• 1 pink grapefruit, sliced into rounds, to serve

Method

1. Place the teabags in a heatproof jug and pour over the boiling water. Leave to steep for 10 minutes.
2. Remove the teabags and squeeze them gently against the side of the jug. Stir in the honey until it dissolves.
3. Add the cold water, lemon juice and grapefruit juice. Leave to cool, then chill in the fridge for at least 1 hour.
4. Lightly crush a few mint leaves in the bottom of each glass.
5. Fill the glasses with ice and pour over the tea.
6. Tuck a lime slice and a grapefruit round into each glass and serve.