The combination of Organic Rooibos with Organic Lemon Myrtle makes this healthy blend an outstanding tisane that has a pleasing citrus flavor and is delicious served either hot or iced. Ingredients: Organic Rooibos and organic lemon myrtle.Brew: Use one level teaspoon per cup in boiling water and steep for 4 minutes. Organic Rooibos/Red Bush "Tea" (Aspalathus linoaris) The "tea" Rooibos or Red Bush originates from the Western Cape of South Africa and is enjoyed not only by South Africans but also by people around the globe.Rooibos is processed from the leaf of the Aspalathus linoaris and while the liquor looks and tastes very much like tea (Camellia sinensis), this herb is 100% caffeine free and contains vital minerals and Vitamin C. Rooibos has been called the "miracle tea".Rooibos is more than just a deliciously refreshing beverage, it is also a healthy versatile drink, with a rich amber color, and a pure natural aroma. The ease of preparation of Rooibos and the fact that it can be enjoyed hot or cold makes it the perfect choice as a refreshing drink for any occasion. A hot, soothing cup of Rooibos is completely pure and natural, containing no additives, preservatives or colorants of any kind.Organic Lemon Myrtle (Backhousia Citriodora)The Latin name is derived from: Backhausia for the British botanist James Backhouse who discovered the plant in the 1830's and Citriodora - neo Latin lemon scented. Lemon Myrtle is a rare plant indigenous to the rainforest of Queensland Australia. The plant contains a natural essential oil (terpenoid aloehyds) citral and has an intensive refreshing very lemony smell and taste. This healthy herb is caffeine free and non-acidic.Please Note: The information given here has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure or prevent any disease.African Outback Tea Sorbet 1 1/2 cups water2 Tbsp African Outback, organic herbal tisane1/2 cup sugar1 cup frozen blueberries2 cups frozen blackberriesLay out the berries on a cookie sheet to thaw.Bring the water to a boil and pour over the tea leaves. Steep for 5 minutes then strain out the leaves. Add the sugar and stir until dissolved. Refrigerate to cool.When berries are thawed, place in a blender and blend until smooth. Add the cooled tea and continue to blend. Pour into a metal pan (8x8 or a round cake tin) and place in the freezer. Every 45 minutes stir the sorbet to ensure a smooth consistency. Enjoy!
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