Valentine’s Day piles on the pressure for those planning the perfect date and perfect gift; while those who are single may feel pressure to find their Valentine. But why not keep things simple with these ‘fizztastic’ homemade Rooibos sparkling tea recipes.
Sparkling Rooibos Lemonade
Serves 4
Renowned chefs, food stylists and sports nutritionists, Tebo & Lebo Ndala serve up this zesty Sparkling Rooibos Lemonade recipe.
2 cups Laager Citrus & Ginger flavoured Green Rooibos tea (strongly brewed)
2 cups tonic water
¼ cup lemon cordial
1 lemon (sliced)
½ cup raspberries (frozen) for garnish
In a jar pitcher, mix the cooled tea and tonic and add the lemon cordial. Mix well.
In tumbler glasses, add frozen raspberries (and ice if you prefer). Pour in the sparkling tea mix and garnish with lemon. Enjoy chilled.
Sparkling Orange Rooibos Mocktail
Serves 2
Nikita is a food content creator and blogger passionate about crafting quick and easy recipes that nourish both the soul and body. She shares this perfect addition to a romantic summer picnic.
2 Rooibos tea bags
Juice of 2 oranges
2 Tbsp honey
Ice
Sparkling water
Brew your Laager Pure Rooibos Tea bags in 400ml boiling water. Allow to cool to room temperature before removing the tea bags.
Add the juice of two oranges and the honey and stir well.
Split into 2 glasses filled with ice and top with sparkling water and a slice of fresh orange.
Cranberry Cherry Rooibos Mocktail
Serves 2
Ibtesam Essa is a mum, wife and food stylist, lecturer and content creator with a love for the fine arts, food and a marriage between the two.
1/2 cup granulated sugar
1/2 cup water
1/2 cup halved cherries
2-3 Laager Cranberry & Wild Cherry Rooibos teabags
Cranberry flavoured soda
1/4 cup pomegranate rubies
Ice cubes
Maraschino cherries for garnish
For the cherry syrup:
1. Bring 1/2 cup water and 1/2 cup sugar to the boil until sugar has dissolved
2. Add cherries and allow to steep for 5 minutes.
3. Remove from heat and set aside.
For the tea mix:
1. Steep 2-3 Laager Cranberry and Wild Cherry teabags in 400ml boiling water for roughly 5 minutes.
2. Remove from heat, remove tea bags, and set aside.
To assemble:
1. Using a tall glass, paint a strip on the outside with maple syrup and top with crushed Himalayan salt and dried rose petals (optional)
2. Add 1/4 cup cherry syrup, topped with crushed ice and pomegranate rubies.
3. Add tea mix and top with cranberry flavoured soda (Fitch and Leeds Cheeky Cranberry was used in this recipe).
4. Garnish with glitter-dipped Maraschino cherries and serve cold.
5. Repeat for 2nd glass