Proudly South African Tea-quila

Makes 2

Hands-on time: 15 minutes

Hands-off time: 6 hours or overnight

INGREDIENTS

2 cans (200ml each) Schweppes Indian Tonic Water No Sugar

2 rooibos tea bags

12 fresh mint leaves, plus extra for the garnish

2 shots (30ml each) tequila

Serving suggestion:

Healthy snack platter

METHOD

1. Refrigerate the cans of Schweppes Indian Tonic Water No Sugar to ensure they are ice cold for serving.

2. Steep the rooibos tea bags in 1 cup of boiling water until fragrant, about 2 minutes. Allow to cool. *Chef’s TIp: If you prefer sweeter tea, add a teaspoon of honey to the rooibos while steeping.

3. Using a muddler, muddle the mint leaves for about 1 minute to extract the minty flavour. *Chef’s Tip: No muddler, no problem; use the back of a wooden spoon instead!

4. Spoon ½ a teaspoon of the muddled mint leaves into each hole of a 12-hole ice cube tray.

5. Evenly pour the cooled rooibos tea into each of the ice tray holes and place into the freezer for about 5 hours or overnight for best result.

6. When the ice cubes are frozen solid, remove from the ice tray and place into a large resealable bag. Seal the bag and use a rolling pin to lightly bash the ice cubes until finely crushed.

7. Divide the rooibos flavoured crushed ice between the two glasses. Pour a shot of tequila into each glass and top up with the chilled Schweppes Indian Tonic Water No Sugar.

8. Garnish each drink with a mint leaf, serve immediately alongside a snack platter and ENJOY! *Chef’s Tip: Leave out the tequila to make this a zero sugar mocktail.

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