Iced Rooibos tea with cardamom and spicy guava jelly

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  • 2 Rooibos tea bags
  • 2 cups water
  • 4 cardamom pods
  • 2 ripe guavas
  • 1/2 cup sugar
  • 1 cup water
  • 2 star anise
  • 1 large packet of gelatin
  • 1 pear

To make the tea: In a small saucepan bring rooibos teabags to the boil in the water. Add cardamom pods and simmer for 20 minutes.

Remove the teabags and allow the mixture to cool. Top half a glass of tea with sparkling mineral water and crushed ice.

To make the jelly: Place the guavas, peeled and cut into chunks, into a deep saucepan with the sugar, water and star anise.

Bring to the boil, then reduce the heat and simmer until the guava has cooked to a pulp. Strain through a fine-mesh strainer – the liquid should be glossy and transparent.

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 place in the refrigerator until set.

Remove with the clingfilm from the container and use a small cutter to press out shapes. Cut a pear into thin wedges and remove the pip section. Set a jelly on each pear wedge.

Cook’s tip:
For a cocktail, add a tot of Martini to the tea.

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

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