Rooibos is one local ingredient we can never stop being thankful for, not only for its taste, but also for its diversity. Use it to cool down this weekend by making our tipsy rooibos iced tea.

SERVES 5 // COOKING TIME 15 mins, plus chilling and infusing time

INGREDIENTS
6 rooibos tea bags
5 cm ginger, peeled and sliced
Handful mint
Peel and juice of 1 lemon
90 ml honey
100 ml white rum
Mixed berries, to serve
Lime, sliced, to serve

METHOD
1. Place 1L boiling water and the tea bags in a jug. Add ginger, mint and lemon peel. Leave to cool.
2. Add lemon juice and honey. Infuse in the fridge overnight.
3. Strain the tea and add rum.
4. Serve over ice with berries and lime slices.

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