Growing up in South Africa, Rooibos (Red Bush) tea was something that was always around the house. My sister drank it religiously from childhood up till now and probably beyond. I always preferred Lipton with milk and two sugars. I found the flavour of Rooibos to be bland and unsatisfying – even when I added milk and sugar.
Now that I’m in Taipei, I have noticed over the course of the past few years what a trendy drink Rooibos has become and how exorbitantly expensive to boot. The packaging and description on the boxes almost make me laugh out loud. It’s like seeing your funny tomboy cousin from the countryside in a dress for the first time. Weird.
I guess us humans have a tendency to glorify nutrition these these, to espouse each food’s incredible life-saving, super-hero powers. This intellectualization of food has numbed our taste buds to a certain degree. Computers are to the mind what nutrition-obsession is to the stomach.
I still want my food to taste great. Heck, I want it to taste gorgeous. I want to feel in my mouth, what my toes feel when they step on soft, sun-kissed grass – excitement and joy, connection and contentment.
The Rooibos-Apricot Flurry I tried out, does just that. You can’t have early Summer without apricots and iced flurries.
Here’s Ani Phyo’s Recipe:
2 Rooibos teabags in 2.5 cups of filtered water. Leave this in a sunny spot for 8 hours for a sun-cooked tea. I would add 4 teabags for a real kick of taste flavour as I didn’t feel it so much with 2 bags. If you don’t care for raw tea, boil your water and steep as usual for a few minutes then let it cool down to room temperature – or put it in the fridge. You damn city people and your crazy schedules.
Then pour the tea into a blender along with:
- 1/4 cup of dates
- 1/2 cup of dried apricots or 1 cup of fresh ones
- 1/2 cup of cashews (which have been pre-soaked for 8 hours)
Blend until smooth. Add ice then blend again. Drink immediately and watch your toes curl. Ah, Summer….