One of the best ways to infuse the tea into a dessert is to make a simple syrup.
To demonstrate its versatility, celeb foodies Kamini Pather and Sebastian Newman will be experimenting with the tea over the next few weeks to add some sparkle to lockdown cooking.
“Since it’s a base note flavour, the tea enhances an array of flavours from citrus to warm and spicy,” she adds.“When it comes to baking, it complements sweet and nutty flavours really well. “When making a Rooibos syrup, add one cup of sugar to one cup of water, squeeze in juice from half a lemon and add eight Rooibos tea bags to a saucepan. Simmer on low heat until a syrup starts to form.“Don’t boil, as you want the flavour of the Rooibos to have time to infuse into your syrup. Once cooled, remove the tea bags and store in a jar or glass bottle in the fridge and use as desired.
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