125 ml (1/2 c) Carmien Refresh (rooibos, honeybush & mint), use 3 sachets
125 ml (1/2 c) Carmien Cookies ‘n Cream, use 20 ml (4 t) tea leaves
250 ml (1 c) spinach or kale leaves, stems removed
1 green apple, cored
1 banana, frozen
Grated rind and juice of half a lemon
125 ml (1/2 c) creamy plain yoghurt or coconut milk (optional)
4 dates or honey to taste
3—4 mint leaves
1. Infuse the rooibos until strong, strain and freeze until ice-cold.
2. Place all the ingredients in a food processor and process until very smooth – the leaves will take some time.
3. Pour into glass jars and serve.