Beat the heat with a refreshing summer drink: Spiced Rooibos mocktail

A homemade Rooibos syrup forms the base of this refreshing drink. The combination of Rooibos, cinnamon and ginger ale creates a subtly spiced, cooling summer mocktail. The syrup can easily be prepared in advance and used as needed – either as a drink base or as a delicious drizzle over yoghurt, fruit or ice cream.

“The combination of Rooibos, cinnamon and ginger ale is really amazing and so refreshing,” says Heleen Meyer, award-winning cookbook author and independent health-focused food consultant. “Keep some of this homemade Rooibos cordial in the fridge to quickly whip up a delicious summer sipper.”

Makes about 250 ml syrup, enough for about 8–10 glasses

Ingredients

3 plain Rooibos bags

1 small cinnamon stick

200 ml white sugar

200 ml water

crushed ice or small ice cubes

ginger ale or soda water, chilled

seasonal fruit like pomegranate arils, strawberries and cherries

fresh mint leaves for garnish

Method

1. Place the Rooibos bags, cinnamon, sugar and water in a small saucepan and heat over a medium temperature. Stir until the sugar has dissolved and the Rooibos has infused. Simmer for 8-10 minutes or until it starts to thicken and form a syrup.
2. Remove the bags and allow the syrup to cool down completely.
3. Add spoonfuls of ice into glasses and pour the syrup over (use 30 ml if using ginger ale, or 45 ml with soda water). Top with ginger ale or soda water. Serve with seasonal fruit of your choice and garnish with mint leaves. Refrigerate any remaining syrup in a sterilised glass jar.

Tips

1. This Rooibos syrup will be delicious as a cordial in a gin and tonic.
2. Use flavoured Rooibos bags if preferred, like berry, lemon, floral, citrus, buchu or vanilla for a different flavour.
3. This syrup will be delicious, drizzled over plain yoghurt for breakfast, over ice cream or even on a pavlova with fruit as a dessert.

• Recipe created by Heleen Meyer

Find more recipes here.