Rooibos Iced Tea

"High in anti-oxidants and also caffeine-free, this tea is not only refreshing but also a wonderfully healthy thirst quencher. Rooibos and Honeybush teas are both available in local supermarkets in Maryland. I have also purchased this tea from Cost Plus World Market."
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by Lavender Lynn photo by Lavender Lynn
Ready In:
1 gallon




  • Place teabags, lemon, mint leaves and sugar in a large pot, pour boiling water onto this and leave to steep.
  • Stir occasionally until cold.
  • Remove tea bags when tea is cold and refridgerate.

Questions & Replies

  1. What is recommended amount of sugar pls
  2. How long do you steep for? I have loose rooibos tea leaves, would it be the same amount of time?


  1. I love rooibos tea, I think this could be down to the sweetness from the tea leaves but also I have noticed a lot of information online associated to the benefits of Rooibos, it also works really well when flavoured, I have tried a few different ones now and I have yet to be let down, even trying different ones form different companies, I will try it as iced tea, I don't like the thought of cold tea but I am open to try so thank you for putting this article together. I though I would share the place I buy my tea from -
  2. This is a real nice and refreshing iced tea. I drink Rooibos most of the time these days instead of caffeine tea and coffee. I would really recommend this rooibos tea to people who need their immune system boosted. Thank you for posting this lovely iced tea recipe.
  3. I love rooibos and this recipe is great except instead of sugar I use either Agave nectar or maple syrup.
  4. This is a nice tea. I had no problem finding this at the store. I followed ingredients from the recipe but didn't add mint leaves(personal taste) or sugar. Made for ZWT4 for Cookin Cats.


  1. hi I love this tea but I didn't have rooibos at the time so I used Five Rose's and it tastes really good,my sis and I also enjoyed making it :D
  2. I love rooibos and this recipe is great except instead of sugar I use either Agave nectar or maple syrup.


I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
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