Calamansi Rooibos Island Table

Calamansi gives rooibos a fragrant, tart citrus edge, while coconut water softens the tea's woody flavor. The coconut stays light because there is no coconut cream or milk involved. Use plain calamansi juice rather than a sweetened concentrate, and begin with the measured amount because it is quite sharp. This is a caffeine-free cooler with a tropical character and a dry tea finish, offering a more unusual combination than the standard pineapple-and-coconut drink.

Ingredients

• 1 tea bag Rooibos tea
• 6 oz Water
• 1/4 oz Plain calamansi juice
• 2 oz Coconut water

Make it

1. Brew the tea in the measured water, using the temperature and steeping time on its packet. Remove the tea bag.
2. Cool the tea in a heatproof container, then chill for about 30 minutes.
3. Mash any soft fruit in a separate glass. Lightly bruise herbs or ginger; add these and the listed juices or spices to the cooled tea.
4. Stir well and taste. Remove ginger or herb sprigs when their flavor suits you. Strain if you prefer a smoother drink, then serve chilled.

Benefits

Coconut water · a potassium contribution

With coconut water beside rooibos and calamansi, this glass offers a little potassium for maintaining normal fluid balance.

Let calamansi bring the interest

The rooibos and coconut water carries a sharp, tangerine-like tang from calamansi; use the listed amounts to enjoy the balance between those flavors, then adjust to your taste.