Rooibos, pomegranate & cinnamon iced tea 12/22/14
This refreshing ice tea is a tasty and easy-to-make summer drink.
Yield: Makes 2 litres
- 4 Rooibos teabags
- 2L water
- 1 cinnamon stick (about 5g)
- 1 orange, sliced with skin on
- 1 pomegranate, pitted
- Honey, xylitol or sugar to sweeten (optional)
- Ice to serve
Boil two litres of water. Put the tea bags into a large jug or bowl and add the boiling water. Add the cinnamon stick and orange slices. Leave the tea to cool to room temperature, or even better, leave to steep over night. Strain the tea to remove the teabags, cinnamon and orange. Stir in honey, xylitol or sugar to sweeten to taste. I would recommend adding little bits at a time until the desired sweetness is reached. If you are diabetic, remember to use xylitol for a sugar-free option and avoid blood glucose levels from rising. Add the fresh pomegranate jewels and top up with ice to serve. Serve in large jars for a vintage feel and add some fresh herbs or edible flowers for a fresh summery touch.
We love: It’s packed with flavour and the perfect alternative to sugar-sweetened ice tea!
What the dietician says: Cinnamon provides a natural sweet taste to food and beverages, without adding calories. Research suggests that cinnamon may have a beneficial effect on short term blood glucose control in type 2 diabetics. In traditional herbal medicine cinnamon is considered a remedy for respiratory, digestive and gynaecological ailments.
This recipe forms part of the NutritionConfidence series of recipes provided by ADSA (The Association for Dietetics in South Africa) and award-winning chef, Vanessa Marx (from Dear Me).