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Blueberry Rooibos Ice Cream

Infuse the Rooibos “Rooibos Northern Lights” with 100°C hot water for 5-8 minutes. Wash the blueberries and put them into a pot. Fill the berries up with whipped cream and tea. Sweeten it with agave syrup. Squeeze the lemon and scrape out the vanilla pods. Put the vanilla and lemon juice into the mixture and blend it until it is a creamy mass. Fill it into ice molds for minimum 12 hours.

Ingredients for 6 portions:

  • 10g Rooibos Northern Lights
  • 100g blueberries
  • 150ml water
  • 100ml whippped cream
  • 1/2 lemon
  • 1 vanilla pod
  • agave syrup