Rooibos syrup can be used in drinks (rooibos iced tea, rooibos martini or rooibos mojito) or in puddings. This recipe comes from Floris Smith, executive chef at Bushmans Kloof lodge in the Cederberg, which serves a lot of rooibos-flavoured food.
Makes 650 ml
You’ll need:
- 500 ml water
- 500 ml white sugar
- 50 ml honey
- 12 rooibos tea bags
- 1 cinnamon stick
- 8 black peppercorns
- 1 star anise
Combine ingredients in a large saucepan. Stir over a low heat until all the sugar has dissolved. Boil over a moderate heat for 15 minutes. Strain syrup and allow to cool before using.
Photo courtesy of Jack Zalium.
