Fresh Pomegranate Rooibos Tea

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by Yoli Ouiya on December 6, 2012

I can’t have sugar right now but am allowed to have pomegranates. My love of this fruit sparked my curiosity to pair it with my favorite tea from South Africa.

Pomegranates are not only high in vitamins C and B, but they also contain potassium, and are high in antioxidants. Enjoy them now as their seasonality is coming to and end and they shall disappear in a week or two! Rooibos tea hails from South Africa and was one of the teas I recommended for natural PMS Solutions. It has properties that reduce hypertension, anti-spasmodic agents (so eases cramps), is anti-inflammatory, and good for bones since it is rich in minerals, manganese, and calcium.

Serves 2

1/4+ cup pomegranate seeds + 2 TBS for garnish (if you love pomegranates as much as I do, you can off course add more)
3 cups brewed Rooibos tea
sweetener to taste
cinnamon stick, optional

1. In a blender, combine just half of the brewed Rooibos tea with the 1/4 cup of pomegranate seeds. You can strain the blend into the remaining tea or leave unfiltered (as the white seed part with settle towards the bottom).
2. Reheat mixture. For a more holiday feel, you can add a cinnamon stick and brew on low heat for 5 minutes.
3. Sweeten to desired level with sweetener of choice. In my instance, since I am currently sugar-free, I used Xylitol.
4. Serve Warm. Add 1 tb of pomegranate seeds at bottom of cup for a little treat at the end.

For the foam action, I blended one more time.

This post was written by...

– who has written 337 posts on Yoli's Green Living.

Yoli Ouiya is a Green & Healthy Living Expert, Green Chef, Publisher and Editor in Chief of She is noted as the “Queen of Green” by Black Enterprise Magazine, and currently operates a boutique eco-lifestyle outfit Yoli’s Green Living Group. Black Enterprise included Yoli in its “Top 20 National Bloggers” of 2012, was named ‘Best in Green Living” by, and listed as “Top 17 Black Woman Bloggers to Watch in 2013″ bu With a certification in Plant Based Nutrition from Cornell, she offers workshops, lectures, and organizes a variety of eco-chic green themed events in New York. She is currently on the board of directors for The New York Coalition for Healthy School Food, a health and nutrition specialist for Harlem Children’s Zone, and co-authoring a book slated for completion Spring 2014.

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