South Africans love their Rooibos tea, and they love mangoes. So when these two things come together in a punch – how can you go wrong? This makes a good sized batch, and tastes both delicious and refreshing. You can use store bought mango juice, but I juiced a few mangoes in my Vitamix, adding a tablespoon or so of honey to deepen their flavour. The honey is not needed if you use a store bought juice.
- 4 to 5 bags of Rooibos tea, made with 4 cups boiling water
- 4 cups mango juice OR 4 cups mango pulp (put mango flesh in blender with a squirt of honey or agave)
- 1 bottle moscato wine (or a sparkling wine if you want bubbles)
- Fresh mint leaves
Let the Rooibos tea sit in the fridge over night to get every last drop of flavour. Squeeze out the bags well. Pour into your serving pitcher. Add the mango juice and wine (substitute club soda for a non-alcoholic version). Throw in a good amount of mint leaves. Stir, cover, keep in fridge.
When serving, fill glasses with ice, pour in punch, garnish with mint. And don’t start drinking until you are DONE making dinner. Or you will be chasing peas all over your kitchen…
I tucked into this glass a little too easily…