Drinks, food

Cinnamon, Apple and Ginger Tea

Aubrey Jonsson


1 litre clear apple juice ¼ cup sugar (or to taste) 1 stalk chopped lemon grass 1 slice fresh ginger (optional) 1 rooibos tea bag 2 cinnamon sticks 1 cup fresh lemon verbena leaves For morning tea lemon juice, to taste For iced tea 1 cup sugar 1 cup water 1 lemon verbena sprig 2 cinnamon sticks ice 1 apple, sliced, to serve fennel flowers, to garnish


Pour the apple juice into a small saucepan, add the sugar and bring it to a boil. Simmer until the sugar has dissolved completely. Add the lemon grass, ginger, rooibos tea bag and cinnamon sticks and boil for one minute. Remove the saucepan from the heat and add the lemon verbena leaves. Pour the tea into a jug, cover and refrigerate overnight. To use as a morning tea, heat the desired amount in a small pot, add a squeeze of fresh lemon juice and serve hot. To make iced tea, boil a cup of sugar with a cup of water to make a basic sugar syrup. Add a sprig of lemon verbena and one cinnamon stick, and refrigerate until needed. To serve, add one cup of the brewed tea and two tablespoons of the sugar syrup to a highball glass filled with ice and stir well. Serve with a fresh apple slice or two and a cinnamon stick for stirring. Garnish with fennel flowers. Originally published in HL July 2014