You will need
2 lemons, sliced, reserve best slices for garnishing
± 10 cm length of fresh ginger, finely sliced
3 – 4 T (45 – 60 ml) sugar
6 rooibos teabags
6 cups (1 ½ litres) boiling water
1 cup (250 ml) freshly squeezed orange juice
1 orange, sliced
sprigs of fresh mint
Place second best lemon slices, ginger, sugar and rooibos teabags in a saucepan. Pour boiling water over and just bring to the boil. Remove from heat. Cover and leave to infuse and cool down.
Strain through a sieve into a glass jug. Add orange juice, orange and lemon slices. Chill.
Just before serving add ice and mint sprigs.