As temperatures rise and cooking becomes lighter and more relaxed, Rooibos is quietly earning its place as a go-to summer ingredient. Long loved as a daily brew, this distinctly South African staple is now moving beyond the cup and onto the table — adding depth, aroma and gentle sweetness to warm-weather dishes.
Award-winning cookbook author and independent health-focused food consultant Heleen Meyer has been using Rooibos in her cooking for years, and believes its growing popularity makes perfect sense. “Rooibos has a soft, layered flavour that blends easily with other ingredients,” she explains. “It’s gentle enough not to dominate a dish, but adds depth, colour and a familiar aroma. Because Rooibos is caffeine-free and can be brewed strong without becoming bitter, it’s also practical to use in both hot and cold dishes.”
Using Rooibos as a cooking liquid may feel unexpected at first, but Meyer suggests thinking of it as a mild, aromatic infusion. “A strong cup can add aroma and complexity to roasted fruit, glazes or syrups, while a lighter brew can enhance desserts or drinks with the natural sweetness of Rooibos.”
That sense of ease is clear in the recipes below, which show just how naturally Rooibos fits into summer cooking — from a refreshing drink to a relaxed sharing dish and a light, chilled dessert.
Rooibos Red Mocktail
Recipe created by Heleen Meyer
A homemade Rooibos syrup forms the base of this refreshing summer drink. Combined with cinnamon and ginger ale, it becomes a subtly spiced mocktail that’s as cooling as it is versatile.
“The combination of Rooibos, cinnamon and ginger ale is really amazing and so refreshing,” says Meyer. “Have some of this homemade Rooibos cordial in the fridge to quickly whip up a delicious summer sipper.”
Makes about 250 ml syrup (enough for 8–10 glasses)
Ingredients
3 plain Rooibos bags
1 small cinnamon stick
200 ml white sugar
200 ml water
Crushed ice or small ice cubes
Ginger ale or soda water, chilled
Seasonal fruit such as pomegranate arils, strawberries or cherries
Fresh mint leaves, to garnish
Method
Place the Rooibos bags, cinnamon, sugar and water in a small saucepan and heat over a medium temperature. Stir until the sugar has dissolved and the Rooibos has infused. Simmer for 8–10 minutes, or until it starts to thicken and form a syrup.
Remove the bags and allow the syrup to cool completely.
Add spoonfuls of ice to glasses and pour the syrup over (use 30 ml if using ginger ale, or 45 ml with soda water). Top with ginger ale or soda water. Serve with seasonal fruit and garnish with mint leaves. Refrigerate any remaining syrup in a sterilised glass jar.
Tips
– This Rooibos syrup is delicious as a cordial in a gin and tonic.
– Try flavoured Rooibos bags such as berry, lemon, floral, citrus, buchu or vanilla.
– Drizzle the syrup over yoghurt, ice cream or pavlova with fruit.
Rooibos Roasted Grapes on Baked Camembert
Recipe created by Heleen Meyer
This dish highlights how beautifully Rooibos works with fruit. As the grapes roast, the Rooibos deepens their flavour, creating a glossy, aromatic topping for warm, oozy camembert — ideal for relaxed summer sharing.
Serves 4–6
Ingredients
15 ml (1 tbsp) olive oil
45 ml (3 tbsp) honey
60 ml (¼ cup) strong plain Rooibos (use 2 Rooibos bags)
6–8 fresh thyme sprigs
Black pepper, to taste
500 ml (2 cups) red seedless grapes, some halved
1 large (250 g) camembert
Fresh thyme leaves, to garnish
Method
Preheat the oven to 200 °C and line a baking tray with baking paper or use a shallow oven dish.
Mix the oil, honey, Rooibos and thyme together in a bowl and season with black pepper. Toss the grapes in the mixture, then arrange in a single layer on the tray or dish.
Roast for 20–30 minutes, or until the grape skins just start to bubble. Remove and allow to cool slightly.
Place the camembert on a lined baking tray and bake for 10–15 minutes, until softened and lightly puffed.
Transfer the cheese to a serving platter, spoon the roasted grapes and pan juices over the top, garnish with thyme and serve with toasted bruschetta, fresh bread, melba toast or savoury biscuits.
Summer Rooibos Panna Cotta
Recipe created by Heleen Meyer
For dessert, Rooibos brings a gentle aromatic note to this lighter-style panna cotta made with yoghurt or buttermilk. Served chilled with seasonal fruit, it’s a refreshing way to end a warm evening.
Serves 4–6
Ingredients
30 ml (2 tbsp) water
15 ml (1 tbsp) gelatine powder
250 ml (1 cup) milk
4 plain Rooibos bags
125 ml (½ cup) fresh cream
45 ml (3 tbsp) honey
½ vanilla pod, split and seeds scraped, or 5 ml (1 tsp) vanilla essence
175 ml double-cream plain yoghurt or buttermilk
Seasonal fruit such as nectarines, peaches, raspberries or blueberries
Edible flowers, to garnish
Method
Place the water in a shallow bowl and sprinkle the gelatine over. Allow to sponge, ensuring there are no dry pieces.
Heat the milk and Rooibos bags gently in a saucepan until infused. Remove the bags and stir in the cream, honey and vanilla. Heat to just below boiling point, without boiling.
Remove from the heat and stir in the gelatine until completely dissolved. Allow the mixture to cool slightly.
Stir in the yoghurt or buttermilk and remove the vanilla pod. Continue stirring, even if the mixture appears to split.
Pour into glasses, cover and refrigerate for three to four hours or overnight until set. Serve with fresh fruit and edible flowers.
Cooking with Rooibos doesn’t require special equipment or advanced techniques — just a willingness to experiment with an ingredient many South Africans already enjoy daily. Whether used in a syrup, a roasting liquid or a dessert base, Rooibos offers subtlety rather than intensity, making it easy to integrate into summer cooking.
As Meyer puts it, “Rooibos is woven into our daily lives, so bringing it into our cooking is simply the next, most natural step.” For summer meals that feel fresh, relaxed and deeply local, Rooibos offers a simple way to add flavour, character and a sense of place to the table.
Credits
For more Rooibos-inspired ideas to brighten your festive and summer entertaining, visit sarooibos.co.za or the Rooibos Council’s social media pages: @sarooiboscouncil on Instagram and @rooiboscouncil on Facebook.
Images: Supplied
