{"id":22516,"date":"2025-12-30T12:50:45","date_gmt":"2025-12-30T10:50:45","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-west\/?p=22634"},"modified":"2025-12-30T12:50:45","modified_gmt":"2025-12-30T10:50:45","slug":"brew-tea-ful-recipes-with-rooibos-tea","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2025\/12\/30\/brew-tea-ful-recipes-with-rooibos-tea\/","title":{"rendered":"Brew-tea-ful recipes with rooibos tea"},"content":{"rendered":"<h4><strong>Rooibos is finding new life across the summer table \u2013 from chilled drinks to flavour-packed starters, mains and desserts. Once a familiar comfort, it\u2019s now proving itself to be one of the season\u2019s most versatile ingredients.<\/strong><\/h4>\n<p>Award-winning cookbook author and independent health-focused food consultant, Heleen Meyer, has been experimenting with Rooibos in recipes for years. She says its popularity in cooking is not surprising.<\/p>\n<figure id=\"attachment_20965\" class=\"wp-caption aligncenter\" aria-describedby=\"caption-attachment-20965\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-20965 size-medium\" src=\"https:\/\/getitmagazine.co.za\/wp-content\/uploads\/2025\/12\/chef-267x400.jpg\" alt=\"\" width=\"267\" height=\"400\" \/><figcaption id=\"caption-attachment-20965\" class=\"wp-caption-text\">Award-winning cookbook author, Heleen Meyer.<\/figcaption><\/figure>\n<p>One of Rooibos\u2019 strengths is how adaptable it is. It pairs well with fruit, herbs and spices \u2013 many of which are favourites in festive-season dishes. Although the recipes featured here lean toward the sweeter side, Rooibos also pairs beautifully with savoury ingredients and can be used confidently in marinades, broths, glazes and roasted dishes.<\/p>\n<p>Using Rooibos as a cooking liquid may seem unusual at first, but Meyer says it often functions much like a \u2018healthier\u2019 mild stock or infusion. \u201cA strong cup can add aroma and complexity to roasted fruit, glazes or syrups, while a lighter brew can enhance desserts or drinks with the natural sweetness of Rooibos.\u201d<\/p>\n<p><strong style=\"color: #111111;font-family: Roboto, sans-serif;font-size: 19px\">Rooibos red mocktail<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-20966\" src=\"https:\/\/getitmagazine.co.za\/wp-content\/uploads\/2025\/12\/mocktail-273x400.jpg\" alt=\"\" width=\"273\" height=\"400\" \/><\/p>\n<p><em>(Recipe created by Heleen Meyer)<\/em><\/p>\n<p>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. It\u2019s easy to prepare the syrup in advance and use it as needed \u2013 either as a drink base or even as a drizzle over yoghurt, fruit or ice cream.<\/p>\n<p>\u201cThe combination of Rooibos, cinnamon and ginger ale is really amazing and so refreshing,\u201d says Meyer. \u201cHave some of this homemade Rooibos cordial in the fridge to quickly whip up a delicious summer sipper.\u201d<\/p>\n<p><em>Makes about 250 ml syrup, enough for about 8\u201310 glasses<\/em><\/p>\n<p><strong>You&#8217;ll need:<\/strong><\/p>\n<ul>\n<li>3 plain Rooibos bags<\/li>\n<li>1 small cinnamon stick<\/li>\n<li>200 ml white sugar<\/li>\n<li>200 ml water<\/li>\n<li>crushed ice or small ice cubes<\/li>\n<li>ginger ale or soda water, chilled<\/li>\n<li>seasonal fruit like pomegranate arils, strawberries and cherries<\/li>\n<li>fresh mint leaves for garnish<\/li>\n<\/ul>\n<p><strong>To make:<\/strong><\/p>\n<ol>\n<li>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.<\/li>\n<li>Remove the bags and allow the syrup to cool down completely.<\/li>\n<li>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.<\/li>\n<\/ol>\n<p><strong>Tips:<\/strong><\/p>\n<ol>\n<li>This Rooibos syrup will be delicious as a cordial in a gin and tonic.<\/li>\n<li>Use flavoured Rooibos bags if preferred, like berry, lemon, floral, citrus, buchu or vanilla for a different flavour.<\/li>\n<li>This syrup will be delicious, drizzled over plain yoghurt for breakfast, over ice cream or even on a pavlova with fruit as a dessert.<\/li>\n<\/ol>\n<h4><strong>Rooibos roasted grapes on baked camembert<\/strong><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-20967\" src=\"https:\/\/getitmagazine.co.za\/wp-content\/uploads\/2025\/12\/cambert-267x400.jpg\" alt=\"\" width=\"267\" height=\"400\" \/><\/p>\n<p><em>(Recipe created by Heleen Meyer)<\/em><\/p>\n<p>This dish highlights how well Rooibos works with fruit. The tisane deepens the flavour of the grapes as they roast, creating a glossy, aromatic topping for warm camembert. It\u2019s simple to assemble and suits relaxed, communal summer meals \u2013 from cheese platters to sharing boards.<\/p>\n<p><em>Serves 4\u20136<\/em><\/p>\n<p><strong>You&#8217;ll need:<\/strong><\/p>\n<ul>\n<li>15 ml (1 tbsp) olive oil<\/li>\n<li>45 ml (3 tbsp) honey<\/li>\n<li>60 ml (\u00bc cup) strong plain Rooibos (use 2 Rooibos bags)<\/li>\n<li>6-8 fresh thyme sprigs<\/li>\n<li>black pepper to taste<\/li>\n<li>500 ml (2 cups) red seedless grapes, some halved and the rest kept whole<\/li>\n<li>1 x large (250 g) camembert cheese<\/li>\n<li>fresh thyme leaves for garnish<\/li>\n<\/ul>\n<p><strong>To make:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 200 \u00b0C and line a baking tray with baking paper or use a shallow oven dish.<\/li>\n<li>Mix oil, honey, Rooibos and thyme together in a bowl and season with pepper. Toss grapes in the Rooibos mixture. Spoon in a single layer onto the tray or into the dish.<\/li>\n<li>Roast for 20-30 minutes or until the skins of the grapes just start to bubble. Remove from the oven and allow grapes to cool slightly.<\/li>\n<li>Meanwhile, line another small baking tray or shallow oven dish with baking paper. Place cheese on top and bake for 10-15 minutes until the cheese starts to melt on the inside and lightly puffs up.<\/li>\n<li>Carefully remove camembert from tray and place on a serving platter. Spoon roasted grapes and any pan juices over the cheese. Garnish with thyme leaves. Serve as a delicious spread on toasted bruschetta slices, chunky fresh bread, melba toast or savoury biscuits.<\/li>\n<\/ol>\n<h4><strong>Summer Rooibos panna cotta<\/strong><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-20968\" src=\"https:\/\/getitmagazine.co.za\/wp-content\/uploads\/2025\/12\/brEAK-302x400.jpg\" alt=\"\" width=\"302\" height=\"400\" \/><\/p>\n<p><em>(Recipe created by Heleen Meyer)<\/em><\/p>\n<p>For dessert, Rooibos brings a gentle aromatic note to this lighter-style panna cotta made with yoghurt or buttermilk. Served chilled with seasonal fruit, it\u2019s a fitting finish to a warm evening and perfect for anyone curious to try Rooibos in sweet dishes for the first time.<\/p>\n<p><em>Serves 4\u20136<\/em><\/p>\n<p><strong>\u00a0You&#8217;ll need:<\/strong><\/p>\n<ul>\n<li>30 ml (2 tbsp) water<\/li>\n<li>15 ml (1 tbsp) gelatine powder<\/li>\n<li>250 ml (1 cup) milk<\/li>\n<li>4 plain Rooibos bags<\/li>\n<li>125 ml (\u00bd cup) fresh cream<\/li>\n<li>45 ml (3 tbsp) honey<\/li>\n<li>\u00bd vanilla pod, split open and seeds scraped out or 5 ml (1 tsp) vanilla essence<\/li>\n<li>175 ml double-cream plain yoghurt or buttermilk<\/li>\n<li>seasonal fruit like fresh nectarines or peaches, raspberries or blueberries for serving<\/li>\n<li>edible flowers for garnish<\/li>\n<\/ul>\n<p><strong>To make:<\/strong><\/p>\n<ol>\n<li>Place the water in a shallow bowl and sprinkle the gelatine over. Allow to sponge, but make sure there are no dry pieces.<\/li>\n<li>Meanwhile, heat milk and Rooibos bags in a saucepan over a low heat for a few minutes until infused. Remove the bags and stir in the cream, honey and vanilla seeds and pod or essence. Stir until the honey has dissolved and heat to just below boiling point. Don\u2019t allow the mixture to boil.<\/li>\n<li>Remove from the heat and stir in the gelatine until it dissolves completely. Allow mixture to cool down slightly, until you can keep your finger in the liquid.<\/li>\n<li>Stir the yoghurt or buttermilk into the Rooibos mixture and remove the vanilla pod. It may look as if the mixture wants to split, but continue stirring.<\/li>\n<li>Pour into glasses. Cover and refrigerate for three to four hours or overnight until set.<\/li>\n<li>Serve panna cotta with fresh fruit and edible flowers.<\/li>\n<\/ol>\n<p>For more Rooibos-inspired ideas to brighten your festive and summer entertaining, visit\u00a0<a href=\"https:\/\/sarooibos.co.za\/\" target=\"_blank\" rel=\"noopener\">sarooibos.co.za<\/a>\u00a0or the Rooibos Council\u2019s social media pages:\u00a0<a href=\"https:\/\/www.instagram.com\/sarooiboscouncil\/?hl=en\" target=\"_blank\" rel=\"noopener\">@sarooiboscouncil<\/a>\u00a0on Instagram and\u00a0<a href=\"https:\/\/www.facebook.com\/rooiboscouncil\/\" target=\"_blank\" rel=\"noopener\">@rooiboscouncil<\/a>\u00a0on Facebook.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rooibos is finding new life across the summer table \u2013 from chilled drinks to flavour-packed starters, mains and desserts. Once a familiar comfort, it\u2019s now proving itself to be one of the season\u2019s most versatile ingredients. Award-winning cookbook author and independent health-focused food consultant, Heleen Meyer, has been experimenting with Rooibos in recipes for years. [&hellip;]<\/p>\n","protected":false},"author":121,"featured_media":22517,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8398,51,19],"tags":[2857,9754,2926,9755,9756,9757],"class_list":{"0":"post-22516","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"category-lifestyle","9":"category-lifestyle-travel","10":"tag-get-it-magazine","11":"tag-heleen-meyer","12":"tag-rooibos","13":"tag-rooibos-red-mocktail","14":"tag-rooibos-roasted-grapes-on-baked-camembert","15":"tag-summer-rooibos-panna-cotta"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Brew-tea-ful recipes with rooibos tea - Get it Pretoria<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2025\/12\/30\/brew-tea-ful-recipes-with-rooibos-tea\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brew-tea-ful recipes with rooibos tea - Get it Pretoria\" \/>\n<meta property=\"og:description\" content=\"Rooibos is finding new life across the summer table \u2013 from chilled drinks to flavour-packed starters, mains and desserts. 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Once a familiar comfort, it\u2019s now proving itself to be one of the season\u2019s most versatile ingredients. Award-winning cookbook author and independent health-focused food consultant, Heleen Meyer, has been experimenting with Rooibos in recipes for years. 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