Prep 10 mins
Cook 0 mins
From: “The Africa Kitchen by Josie Stow and Jan Baldwin”. I think any berry fruit tea should work for the forest fruit tea. Will keep for several days in the refrigerator. *Editing after Mikekey's review...I'm not sure if this is supposed to be a weak tea or not but I'm sure it's easily adjusted to taste. (Lesser amounts of tea are original.)
- 2 -6 rooibos tea bags
- 1 -3 ceylon tea bag
- 1 -3 forest fruit tea bag
- 4 cups boiling water
- 1 cup sugar (more or less to taste)
- 4 teaspoons honey (more or less to taste)
- 8 cups cold water
- 8 cups ice cubes
- 3 tablespoons fresh lemon juice
- 1 lemon, sliced
- 1 orange, sliced
- Place the teabags in a teapot or pitcher and cover with the boiling water.
- Brew the tea for 2 minutes then remove the teabags.
- Dissolve the sugar and honey in the hot tea.
- Add the cold water, ice and lemon juice to taste.
- Serve in a pitcher with the lemon and orange slices.
This has potential, but with the amount of water (12 cups!, and I didn't even use the 8 cups ice cubes) in ratio to the 4 tea bags, this was very weak. I would cut amount of water or double the tea. I also cut the sugar to 1/4 cup, but used the full amount of honey. I used a berry and rose hip tea for the forest tea. I love rooibos tea, and get it in different flavors (berry, rum, vanilla, cranberry) but it's flavor was lost here. Sorry.