HOMEMADE ROOIBOS, PEACH & MINT ICED TEA
This is the perfect drink for the whole family. Make a batch to keep in the fridge – it’s much better than the store-bought version.
- 10 Rooibos tea bags
- 410 g Tinned peaches
- 250 ml Sugar (1 cup)
- Juice of 1 lemon
- 20 g Fresh mint
- 4 Litres of cold water
- Add the water, tea bags, sugar, peaches and 10 g of the mint to a pot and boil till the tea has drawn through, stirring occasionally – the longer the better.
- Strain the mixture and cool it down in the fridge.
- Serve with lots of ice, mint and lemon slices.
Chef Juan Neethling is the Executive Chef at Southern Sun Waterfront in Cape Town’s bustling foreshore. In 2018 he was awarded the Unilever Food Solutions Senior Chef of the year. From trainee chef at the Lord Charles Hotel in Somerset West to over 20 years working in various hotels, fine dining restaurants and wine farms, Juan combines his love for cooking at home with his 5-star expertise in creating easy and accessible recipes anyone can try.