Instructions
Follow the steps and taste along the way.
Brew the rooibos
Heat the water to 95 °C, pour it over the rooibos, and steep for 6 minutes. Strain and leave the tea to cool.
Make the rosemary syrup
In a small saucepan, combine 120 ml water, the sugar, and rosemary. Bring to a gentle boil, stirring, and cook for 2 minutes, until the sugar has completely dissolved. Remove from the heat and steep for 5 minutes, then remove the rosemary.
Juice the grapefruit
Squeeze 180 ml juice from one grapefruit and strain it to remove the seeds and larger pieces of pulp. Cut 4 thin slices from the second grapefruit for serving.
Chill the base
Stir the cooled rooibos together with the rosemary syrup, grapefruit juice, and salt. Cover the container and refrigerate for at least 35 minutes, until the drink is about 4 °C.
Top up and serve
Divide the chilled mixture among 4 glasses. Pour 100 ml cold sparkling water into each, stir briefly, and garnish with a grapefruit slice. Serve immediately while the drink is still fizzy.
