Cocktail of the week: Henrietta Lovell's red right hand – recipe | The right blender
Rooibos has been used for millennia in South Africa as a rehydrator, and this relief remedy is an easy and delicious way to combat a New Year's hangover. It's also good served hot or cold: prepare it the day before and refrigerate it, or warm your hands around the comfort of a hot cup. If you're on the tough side, turn it into a hot toddy by replacing the lemon juice with 25ml of good dark rum.
Right hand redFor 1
< p class="dcr-1b64dqh">5g loose rooibos – wild harvested, ideally, as it tastes amazing and, unlike tea bags, is sustainable and its production does not involve nano-plastics, bleaches or gluesJuice of ½ lemon, plus 1 peel of the zest to garnish 10ml of maple syrup1 flake of fleur de selInfuse the rooibos in 300ml of water just boiled for five minutes, then strain into a cup. Squeeze the lemon juice, then stir in the maple syrup and salt. Squeeze the strip of lemon zest over the top of the drink, so that the citrus oil sprays the surface, and serve.
Henrietta Lovell, founder of Rare Tea Company and author of Infused: Adventures in Tea, published by Faber & Faber at £20. To order a copy for £17.40, go to guardianbookshop.com.
Rooibos has been used for millennia in South Africa as a rehydrator, and this relief remedy is an easy and delicious way to combat a New Year's hangover. It's also good served hot or cold: prepare it the day before and refrigerate it, or warm your hands around the comfort of a hot cup. If you're on the tough side, turn it into a hot toddy by replacing the lemon juice with 25ml of good dark rum.
Right hand redFor 1
< p class="dcr-1b64dqh">5g loose rooibos – wild harvested, ideally, as it tastes amazing and, unlike tea bags, is sustainable and its production does not involve nano-plastics, bleaches or gluesJuice of ½ lemon, plus 1 peel of the zest to garnish 10ml of maple syrup1 flake of fleur de selInfuse the rooibos in 300ml of water just boiled for five minutes, then strain into a cup. Squeeze the lemon juice, then stir in the maple syrup and salt. Squeeze the strip of lemon zest over the top of the drink, so that the citrus oil sprays the surface, and serve.
Henrietta Lovell, founder of Rare Tea Company and author of Infused: Adventures in Tea, published by Faber & Faber at £20. To order a copy for £17.40, go to guardianbookshop.com.
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