Food & Cooking Recipes Drink Recipes Rooibos Limeade Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 10 mins Total Time: 10 mins Servings: 4 In this tropical take on the Arnold Palmer, lime wedges, thyme sprigs, and fresh ginger are muddled together, then mixed with chilled rooibos tea. Ingredients ¼ cup superfine sugar 6 slices peeled fresh ginger (each ¼ inch thick), plus more for serving 1 bunch fresh thyme 1 lime, quartered, plus ¼ cup fresh juice, and lime wheels for serving 24 ounces brewed rooibos tea, chilled Directions Combine sugar, ginger, 8 thyme sprigs, and quartered lime in a cocktail shaker. Muddle until lime quarters release their juices and ginger and thyme begin to break down. Add lime juice, stirring until sugar has completely dissolved. Strain mixture into a pitcher partially filled with ice, or divide evenly among 4 ice-filled glasses. Top with tea, stirring to evenly combine. Garnish with thyme sprigs, ginger slices, and lime wheels; serve. Rate it Print