- 1 1/2 tablespoons rooibos tea
- 1 tablespoon hibiscus flowers
- 2 1/2 cups boiling water
- 1 1/2 cups apricot nectar
- Muscovado sugar, to taste
Combine rooibos and hibiscus in a large tea ball or reusable tea bag. Drop into boiling water, remove from heat and steep for 5 minutes. Remove tea ball and cool to room temperature. Stir in apricot nectar and add sugar if desired. Serve over ice.