Rooibos Ice Tea
Equisweet is highly stable under heat, making it perfect for cooking.
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
- 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.
- Add apple juice and lemon juice.
- Sweeten with Huletts EquiSweet Sucralose.
- Serve cold with a slice of lemon.