I am taking a huge liberty to call this Sangria but “punch” and “iced tea” just does not have the same ring to it. And with the immense heat the last few days and the Rand/Euro exchange rate forcing us all to stay at home I think I can get away with borrowing a name from Portugal and Spain.
As it does take some time to chill the tea it might be a good idea to do that the night before. I have not added any sugar to the mix as I do think the fruit adds enough sweetness.
For me the key is to serve it in short glasses so you can easily pick out a sweet, juicy piece of fruit after each sip.
For some fizz add a glass of soda water or to make it even more festive, top each glass with a bit of bubbly.
- 1250ml boiling water
- 4 rooibos tea bags
- 1 cup apple juice
- 2 fresh mangoes
- 1 apple
- 2 peaches
- a few torn sprigs of mint
- fresh raspberries and mint leaves for garnish
- ice cubes
- Make the tea by steeping the teabags in the boiling water for about 15 minutes for a good strong tea. Remove the teabags and place the tea in the fridge for at least 4 hours to chill.
- Peel one mango and chop into chunks. Liquidize with a quarter cup of tea to a smooth pulp. Add to the chilled tea and whisk to mix well.
- Peel the other mango and cut into small cubes. Slice the apple and peaches into thin slices. Add to the tea and mango mixture with a few torn sprigs of mint.
- Place the tea back into the fridge and let it chill for another 2 hours for the flavours to blend.
- When ready to serve give it a good mix, and pour into shortish glasses with a few cubes of ice. Garnish with a few raspberries and mint.
- Makes 1.5l