Rooibos iced tea is made with freshly juiced peaches & loose red rooibos tea. Pour it over ice for a cool, refreshing drink that’s not overly sweet.
One of my favorite parts of traveling takes place in my own home.
Far away from airports, train stations, and freeways, the joy of traveling begins at the planning stages. The anticipation is part of the adventure.
In fact, I’ve been known to do online searches for good flight deals, even when I have no vacation days looming in the near future. I check out restaurants a million miles away or scope out what plays are happening in the West End.
Even if my passport is still tucked away, the one in my mind is ready for exploration.
And while anticipation is a sweet part of travel, the most long-lived joys are the memories.
As much delight as one feels hopping on trains in far-flung places, perhaps even more happiness occurs in the years that follow.
Whether looking through picture albums, putting a wooden topper from Switzerland into a wine bottle, or making a cup of English breakfast tea, these trinkets and treats are touchstones to times of bliss.
In the spirit of that, today I’m sharing a drink that was inspired by a trip to Kansas City. Just a sip and in my mind I’m still relaxing with my husband along the Plaza or taking pictures at the Nelson-Atkins Art Museum.
Even while “the daily grind” calls, a part of me is reveling on holiday.
While on vacation in Kansas City a long while back, I had a red rooibos drink at Café Gratitude. On the menu, it’s called I Am Love.
Made with rooibos, hibiscus, peach, orange, and tangerine, it ticked all of the boxes for a refreshing hit of summer in a glass. It was light and sweet, without being syrupy or saccharine.
What is Red Rooibos?
Red Rooibos (pronounced ROY-boss) has been one of my favorite teas (actually a tisane) for many years.
I buy loose rooibos straight from the bulk tea section at my local Co-op. It’s also available at practically any tea shop, bagged and loose.
Also called Red Bush Tea, this South African beverage is naturally caffeine-free with its own natural, mild sweetness. It can be enjoyed hot in the chilly winter months. But it is also beautiful iced.
It’s high in antioxidants and low in tannins. It also contains minerals like copper, manganese, fluoride, zinc, magnesium, and potassium.
After our trip to Kansas City, I started making my Rooibos along with fresh peach juice. My peach rooibos iced tea recipe is a simple one (much simpler than you’d find at Café Gratitude). But it takes me back to a weekend getaway and sunny summer days.
How to make this fruity iced tea
Start by filling a tea ball with loose Rooibos tea. (If you’d prefer, you can use a tea press or bagged tea.)
Allow the tea to steep for five to ten minutes. Remove the ball and pour the tea into a pitcher.
Remove the pits from two peaches. Juice the peaches. Then pour the peach juice into the pitcher with the tea.
Refrigerate the peach rooibos tea until you’re ready to drink it. Or pour it into glasses over ice.
If your peaches are on the sour side or you just prefer your tea a little sweeter, add a touch of agave syrup or vegan honey (made from apples).
Enjoy each refreshing sip!
Peach rooibos iced tea
- Steep the Rooibos in hot water in a tea-press, coffee-press, or with a tea ball in a jar for 5-10 minutes. Press the tea or remove the tea ball. Then pour it into a pitcher. (Feel free to use bagged Rooibos for this recipe. Simply make four cups of Rooibos and continue as follows.)
- Juice two pitted peaches in a juicer. Add juice to the Rooibos and combine. Pour over ice immediately and/or refrigerate.
- If you'd like for your tea to be a little sweeter, add agave syrup or vegan honey to taste.
Here are more recipes inspired by travel:
- Vegan reuben jackfruit sandwich
- Pierogi-style vegan quesadilla with ranch
- Vegan black bean burritos with plantains
- Raw tacos with walnut filling
- Vegan burrito bowl with lentils & black beans
- Double hummus wraps
- Kale guacamole
- Farmers market juice with tomatoes & cucumber
Originally posted August 2012. Content updated May 2019.