Green Tea Sorbet

Serve this delicious palate cleanser at your next dinner party.
3 cups of hot water with 2 Cape Honeybush Green Tea Bags. 2 1/2 tablespoons of lime -or lemon rind. 1/2 cup sugar

In a small saucepan bring water to a boil. Add tea remove pan from heat. Cover pan and steep tea 5 minutes. Remove tea bags.Add sugar, stirring until dissolved, and add the lime -or lemon rind. Chill tea, covered, until cold and freeze in an ice-cream maker. This sorbet may also be made using Honeybush tea or Rooibos Blend. This sorbet may be made 1 week in advance.

Honey-sweetened iced tea

To make 1 gallon / 4,5 litres
1 gallon fresh water (boiled)
8 tea bags
Half cup honey/or sugar to taste if no honey available.

Brew and infuse tea. Add honey/sugar while tea is warm to dissolve. For a taste difference, add a squeeze of lemon or lime juice. Serve chilled or over plenty of ice. Flavour enhanced when using filtered or pure spring water.

Tip: For children/parties: Add 3 oz / 85g frozen orange juice concentrate.Add the orange juice concentrate to cooled drink.

Cape Honeybush or Rooibos Blend Tea Loaf or Muffins

12 ounces strong, cold Honeybush or Rooibos tea
1 cup brown sugar
3 ounces raisins
3 ounces sultanas
3 ounces currants
3 ounces mixed candy peel
10 ounces self-rising flour
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg , 1/2 teaspoon ground cloves
1 egg, beaten.

Soak sugar, raisins, sultanas, currants and peel in the tea overnight. Preheat oven to 350°F. Grease and line a 9"x 15" loaf pan. Add flour, spices and beaten egg to fruit and tea mixture and beat thoroughly. Turn into prepared pan and bake or spoon into Muffin pan. Bake 1 hour and 45 minutes, or until inserted knife comes out clean. Serve with butter and jam.