Rooibos creates a delicious infusion with the
richness of honey and a smooth, sweet flavor. It
is often brewed strong and served with a slice
of lemon, which draws out its sweet fruity
notes of ripe berries.
Tasting Notes: Naturally sweet and refreshing
pure African rooibos with a
deep red, nectar-like infusion
Ingredients: Organic and Fair Trade Certified™ rooibos.
Additional Info: Rooibos (Aspalathus linearis),
meaning "Red Bush" in the
Afrikaans language, is indigenous
to South Africa's Western Cape
where it was originally consumed
by the Khoisan nomadic ethnic
groups. Today, rooibos is cultivated
near the Cederberg Mountain area
within the wider Cape Floristic
Region, a biodiversity hotspot
home to a natural shrubland, or
Rooibos originates in the Fynbos ecoregion of South Africa. Explore the region below. View South Africa Rooibos Origin Map in a larger map
Water Temperature: 195°F
Leaf to Water Ratio: 1 tablespoon per 8 ounces
Steep Time: 5-7 minutes
We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.
This product has not yet been reviewed.
to write your own review.
Rooibos Sandies with Rooibos Honey Jam
(Makes about 18-24)
1 cup unrefined coconut oil
5 Tbsp. loose rooibos tea (divided)
1/2 cup brown sugar
1/2 cup white sugar
1 vanilla bean, seeds scooped out and saved
1 Tbsp. fresh lemon juice
2 cups baking flour (We use Bob's Red Mill all-purpose GF Baking mix)
1/4 tsp. sea salt
1/2 tsp. cornstarch or xanthum gum (only if using GF flour)
Rooibos Honey Jam:
8 oz. triple strength rooibos tea, steeped overnight
4 oz. of raw, mild-flavored honey
Squeeze of fresh lemon
1 tsp. minced young ginger
Packet of pectin and calcium powders
Two days prior to baking, melt coconut oil in a jar and add 2 Tbsp. of rooibos. Store in warm area to remain liquid for two days, allowing rooibos to infuse into oil. Heat on stove (in a water bath) or microwave occasionally to keep temperature warm and oil liquid. One hour prior to baking, place liquid coconut oil (with rooibos still remaining) in freezer to firm up, checking every 10 minutes until consistency of softened butter.
Preheat oven to 350°F.
Add sea salt, cornstarch to flour and blend well.
In large mixing bowl, cream together softened coconut oil and sugars.
Add vanilla seeds and lemon juice. Mix thoroughly.
Add remaining rooibos leaves to mixture.
Add flour 1/2 cup at a time until well blended.
Scoop small balls of dough (about 2 Tbsp. in size), roll into a sphere and place 1 inch apart on oiled cookie sheet.
Using your thumb, indent each cookie.
Bake for 15-20 min until light golden.
Cool completely before moving; cookies will be very buttery and 'sandy' in texture.
Strain rooibos tea after overnight steep; reserve 1 Tbsp of leaves.
Bring strained tea and 1 tsp. of calcium water mixture (see instructions on pectin mix box) to a boil.
Add honey and 1 tsp. of pectin powder; drop heat to medium-low. Whisk constantly until blended.
Squeeze in about 1 Tbsp. lemon juice; add minced ginger and reserved rooibos leaves.
Remove from heat and allow to sit and thicken.
If jam is too thick (should be spreadable, but not runny), reheat and add more juice or rooibos tea.
If jam is too thin, reheat and add more honey & pectin blended together, about 1 tsp. at a time (adding and equal amount of calcium water).
Spoon jam into thumbprint of each cookie just before serving.