LEMON, MINT AND HONEY ICED TEA
5 Freshpack rooibos tea bags
950 ml boiling water
80 to 100 ml honey
freshly squeezed juice of 1 lemon
sliced lemon and mint leaves for garnish
ice as needed
Bring water and rooibos tea bags to the boil in a pot.
Remove from heat to brew for 5 minutes.
Add the lemon juice.
Place in fridge to chill.
Serve with crushed ice, garnished with lemon slices and mint.
Note: I add the mint whilst the tea is still hot, it aids in releasing the wonderful flavor.
Photo and Recipe: Tanya Lee Brink
