Master tea blender and founder of Tay Tea, Nini Ordoubadi, makes this thirst quenching “mocktail” with one of my favorite of her many exquisite blended teas, Kaapstad. Named after the Africaans name for Capetown, it is made with vanilla rooibos, ginger, almond and marigold petals.

 

As the warm weather finally appears, the peach and mint make this an extra refreshing non-alcoholic drink. No-one’s stopping you from adding a splash of gin though, to give it an extra kick.

 

Peach Rooibos Fizz   

Published in Recipes from Many Kitchens
Ingredients: 
1/2 peach cut into thick slices

4 fresh spearmint leaves
1 lemon wedge
2 ounces (60ml) chilled rooibos tea
1/2 ounce (15ml) simple syrup (add fresh ginger while making this and you will get  the ginger taste )
1 ounce (30ml) seltzer
1 sprig fresh spearmint for garnish
1 thin peach slice for garnish

 

Method:
1. Muddle all ingredients in a  cocktail shaker.

2. Shake and strain into an ice-filled glass.

3. Garnish with a peach slice and a sprig of mint.