Naturally Zimbabwean

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Rosella, Nyii & Masau Iced Tea

Thanks to Sarah Lilford (Dusty Road) for this recipe. Watch Sarah cook this dish here


3 litres of water
2 rooibos tea bags
2 cups rosella calyces
2 cups nyii berries
2 cups dried masau fruit
A couple of tamarind pods
1 cup mulberries (optional)
Handful resurrection bush
1 cup honey plus extra
Fresh mint for garnishing


Bring the water to the boil.
Add tea bags until desired strength. Take them out.
Add all the other ingredients and simmer for 20 minutes.
Adjust sweetness with extra honey if required.
Strain well and cool.
Serve with fresh mint leaves and lots of ice.

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