Honeybush and moroccan mint iced tea

1.5 litres
10 minutes, plus steeping and chilling time

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  • 1 T peeled fresh ginger finely grated
  • 2 T freshly squeezed lemon juice
  • 2 T fynbos honey
  • 6 honeybush tea bags
  • 6 sprigs fresh Moroccan mint, plus extra for serving
  • 1 litre ginger ale or soda water

Place the ginger, lemon juice and honey in a small saucepan. Add 2 T water and boil for 5 minutes, or until the mixture becomes syrupy.

Allow the syrup to steep for 15 minutes, then pour it through a sieve and discard the solids.

In the meantime, place the teabags in a clean teapot, pour over 2 cups boiling water and allow to steep for 10 minutes. Once the tea has cooled, place the Moroccan mint sprigs in a large jug, pour over the tea and syrup, stir and chill until ready to serve.

Pour the ginger ale or soda water into the jug, stir lightly and add a good handful of ice blocks. Serve chilled with more ice and mint sprigs.

Mariana Esterhuizen

Recipe by: Mariana Esterhuizen

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