Rugani Carrot & Ginger Iced Tea

By Careen Visagie, Registered Dietician, Life Lighter.

A wonderful tonic of ginger, rooibos and kombucha, ready to keep you fresh during the summer!

Prep 0 mins
Cook 0 mins
Ready-in 180 mins


300ml well brewed Kombucha (we used green tea Kombucha)
900ml Rooibos tea
Small handful fresh mint leaves


  1. Brew the tea and allow to cool.
  2. Add the Kombucha and some of the mint leaves to the cooled tea.
  3. Chill the mixture and the unopened carton of Rugani 100% Ginger Infused Carrot Juice in the fridge for a few hours.
  4. Once chilled, combine the Rugani 100% Ginger Infused Carrot Juice, tea mixture & remaining mint leaves.
  5. Serve chilled

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