Snip 13
Master Chef
2 bags of rooibos tea
1 cup of freshly squeezed lemon juice
1 cup of cranberry juice
petals from 1 pink rose
2 sprigs of fresh mint
2 cups of boiling hot water
2 cups cold water
4 tsps of brown sugar
Add teabags and rose petals to hot water, infuse for 10mins and remove teabags and petals. Mix in the sugar, add the rest of the ingredients and mix well and chill. Serve in a large glass jug with slices of lemon and orange and top with ice.
1 cup of freshly squeezed lemon juice
1 cup of cranberry juice
petals from 1 pink rose
2 sprigs of fresh mint
2 cups of boiling hot water
2 cups cold water
4 tsps of brown sugar
Add teabags and rose petals to hot water, infuse for 10mins and remove teabags and petals. Mix in the sugar, add the rest of the ingredients and mix well and chill. Serve in a large glass jug with slices of lemon and orange and top with ice.
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