Fresh Ginger Mint & Citrus Tea


Siba Mtongana: International multi-award winning culinary extraordinaire, food expert, author, entrepreneur, mom and wife, popularly known as the host and food editor of the Food Network global hit show, Siba’s Table.


Preparation time:  5 minutes

Cooking (heating) time:   2 minutes


  • 375 ml (11⁄2 c) boiling water
  • 15 ml (1 tbsp) loose rooibos tea leaves or 2 rooibos teabags

Serve with

  • 2 ClemenGolds, rinsed and thinly slicedIngredients
  • 10 g fresh ginger, peeled, bashed and thinly sliced 375 ml (1 1/2 c) boiling water
  • 1⁄2 lime, quartered lengthways
  • 15 ml loose rooibos tea leaves or 2 rooibos teabags
  • A handful of mint leaves, rinsed well
  • 125 ml (1/2 c) freshly squeezed ClemenGold, warmed
  • 10 ml (2 tsp) honey, optional


  1. In two cups, place the ClemenGold slices, with ginger, limes and mint leaves.
  2. Bring the water to the boil and steep the tea until desired strength.
  3. Pour the tea and allow to step further to allow the flavours of the fruits to infuse well for a few seconds and then serve immediately.

Sibalicious Tips

  • Just refill the hot tea in the same cup with its content.
  • You could make one big jug with all the tea contents and let it steep for 1 hour for stronger flavour and just warm up the tea before serving.