Rooibos & Ginger Wine Spritz
2 thumb-sized pieces of ginger, sliced (plus extra to garnish)
4 sprigs thyme
¼ cup Huletts golden syrup
4 Rooibos Tea Bags
750ml boiling water
750ml Nederburg Cuvee Brut
Place the ginger, thyme, golden syrup and Rooibos tea bags and the boiling water. Leave to steep for 30 minutes, then refrigerate until chilled.
Place the garnish ginger slices into serving jars then fill half the glass with the rooibos mixture, then top up with Nederburg Cuvee Brut.