Recipes

Honeybush and Rooibos teas are amazingly versatile. They can be used as substitutes in many recipes which call for milk or water. It's great fun to experiment with them and to enjoy the wonderful flavour they add to hot and cold drinks, deserts, meat dishes, cakes and bread.

Hot Honeybush Soother

Infuse in freshly boiled water for 2 – 5 minutes (1 bag per cup), enjoy as is, or with milk, honey or sugar to taste.
 


Green Tea Sorbet

Serve this delicious palate cleanser at your next dinner party.
3 cups of water
2 1/2 tablespoons of Cape Honeybush Green Tea leaves
1/2 cup sugar

In a small saucepan bring water to a boil. Add tea leaves and remove pan from heat. Cover pan and steep tea 5 minutes. Add sugar, stirring until dissolved, and strain tea through a fine sieve into a bowl. Chill tea, covered, until cold and freeze in an ice-cream maker. This sorbet may also be made using Honeybush tea or Rooibos. This sorbet may be made 1 week in advance.
 


Honey-sweetened iced tea

To make 1 gallon / 4,5 litres
1 gallon fresh water (boiled)
8 tea bags
3 oz / 85g frozen orange juice concentrate
1 cup honey

Brew tea. Add honey while tea is warm to dissolve. Add the orange juice concentrate. For a taste difference, add a squeeze of lemon or lime juice. Serve chilled or over plenty of ice. Flavour enhanced when using filtered or pure spring water.
 

Cape Honeybush or Rooibos Tea Loaf
12 ounces strong, cold Honeybush or Rooibos tea
1 cup brown sugar
3 ounces raisins
3 ounces sultanas
3 ounces currants
3 ounces mixed candy peel
10 ounces self-rising flour
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg , 1/2 teaspoon ground cloves
1 egg, beaten.

Soak sugar, raisins, sultanas, currants and peel in the tea overnight. Preheat oven to 350°F. Grease and line a 9"x 15" loaf pan. Add flour, spices and beaten egg to fruit and tea mixture and beat thoroughly. Turn into prepared pan and bake 1 hour and 45 minutes, or until inserted knife comes out clean. Serve with butter and jam.