4 - 6
Easy
To make the tea: Using rooibos-honeybush teabags, prepare the tea to your preferred strength and allow to cool.
Fill tall glasses halfway with tea and top with grapefruit juice or sparkling mineral water and crushed ice.
Add fresh gooseberries and sliced grapefruit to garnish.
To make the jelly: Prepare a cup of rooibos-honeybush tea and sweeten to taste with honey or sugar. Then, for every 250ml (1 cup) of liquid, add 15ml (1T) gelatin and dissolve while still warm.
Pour into a small container lined with clingfilm and top with fresh gooseberries.
Place in the refrigerator until set. Remove with the clingfilm from the container and slice into rectangles.
Garnish with grapefruit slices.
Cook’s tip: For a cocktail, add a tot of Campari to the tea.
