Pomegranate Rooibos Long Table

Pomegranate and lime give rooibos a tart, lively edge, with ginger adding a little warmth at the finish. The tea contributes a woody depth beneath the fruit, which makes the glass feel more substantial in flavor than diluted juice. Use thin ginger slices and remove them once the balance suits you. This is a caffeine-free cooler with a sharper personality than most rooibos drinks, useful for the dinner table when you want something fairly dry and gently spiced.

Ingredients

• 1 tea bag Rooibos tea
• 6 oz Water
• 2 oz Pomegranate juice
• 2 slice Fresh ginger, thinly sliced
• 1/4 oz Lime juice

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

Lime · a little vitamin C

With lime beside rooibos, pomegranate, and ginger, this glass offers a little vitamin C for protecting cells from oxidative damage.

Let ginger bring the interest

The rooibos, pomegranate, and lime carries a peppery warmth from ginger; use the listed amounts to enjoy the balance between those flavors, then adjust to your taste.