Sun-drenched Iced Rooibos Herbal Tea with Watermelon: Stay a Little Longer

It was a long walk home on a hot, humid day, down the hill, struggling between the cracks of an uneven sidewalk in a Brooklyn neighborhood, for 15 blocks with a 10-pound organic watermelon.  The street was quiet, the air so thick that it restricted speech, and possibly, clear thought.  Why else would anyone lug such a heavy thing home on a stifling day?

15 blocks back while in the grocery store, after spotting a favorite summertime fruit, I’d had the idea of making an herbal iced tea to drink in the high summertime heat.    Rooibos is an herb, an African red bush plant.  I steeped this herb in water, under the hot July sun, then cooled it down with a tray of ice and a good portion of cold, pureed, sweet watermelon.  Late that afternoon, sometime after drinking the sun-sweetened tea while enjoying the view from my fire escape,  I decided that it was well worth the effort.

Rooibos tea, slightly sweet and nutty.      A naturally decaffeineted herbal tea.

Two etched Moroccan tea glasses filled with fresh mint

Iced Rooibos Tea with Watermelon

To steep, pour water into a large glass jar and add the tea packet.  I opted for a cheesecloth tied with twine instead of a tight lid, which allowed the air to circulate while keeping insects out.

• 7cups water
• 3tablespoons Rooibos Tea
• Cheese cloth

After steeping, add the following ingredients: pureed watermelon, tray of ice, and lastly, if using agave or honey to sweeten further, take the time to make a simple syrup out of agave and water and some watermelon puree.  Pour the sweet syrup into a ice tray and freeze into ice cubes.   Use either the tray of ice or the ice cubes made with the combination simple syrup and watermelon puree.  Using both ice trays would dilute the iced tea.  Let the iced tea sit overnight, refrigerated, it will taste even better the next day after the flavors have had time to develop.

• 2cups watermelon puree
• 1 tray of ice
• agave to taste
• fresh mint to taste