Rooibos Ice Tea

Equisweet is highly stable under heat, making it perfect for cooking.

Serves 4


750 ml (3 cups) boiling water

3 rooibos teabags

250 ml (1 cup) clear apple juice

15 ml (1 T) fresh lemon juice

2 sachets Huletts EquiSweet Sucralose

1 lemon, sliced to serve

  1. Pour boiling water into a heatproof (pyrex) glass jug, add teabags, allow the tea to infuse for a few minutes, then remove teabags. Allow to cool.
  2. Add apple juice and lemon juice.
  3. Sweeten with Huletts EquiSweet Sucralose.
  4. Serve cold with a slice of lemon.