Fresh Lemongrass & Rooibos Iced Tea

Suffolk Herber in the Kitchen:

A cooling and zingy, delicious alternative to the bought versions.

This simple to make cooler is based on a fresh lemongrass infusion with a rooibos teabag dipped in to add the ‘tea’ flavour.

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  • 1 tablespoon of Fresh chopped lemongrass – I use leaves but fresh stems are more readily available from the shops.

  • 1 rooibos red tea, teabag.

  • Sugar or honey to taste, this recipe used a heaped teaspoon of each.

  • 2 fresh slices of lemon peel.

To Serve:

  • Sprig of fresh mint

  • A slice of fresh lemon.

  • Sparkling mineral water.

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Place all the ingredients into a large cafetière and fill with boiled water.

Place the lid on (the plunger) and leave to brew for a few minutes.

Take out the teabag and stir to ensure the ingredients are combined.

Replace the plunger lid (without plunging) and leave to cool completely.

Once cooled plunge the lid and pour the contents into an airtight glass bottle and refrigerate.


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To serve:

Pour into a glass filling it by approx a third or quarter (depending on the strength preferred ).

 Add the mint sprig and lemon slice with some ice cubes .

Then top up with cold sparkling mineral water.




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Sarah Frances