Skip to content

South Africans in Germany

    End of Content.

    Homemade Lemon Juice

    Ingredients
    • Lemons
    • Sugar
    • Sterilised Bottles
    Method
    • Squeeze as many lemons as you like.
    • Pour the juice through a sieve to catch the seeds and pulp.
    • Mix the squeezed lemon juice 1:1 with sugar.
    • Stir until all the sugar is dissolved. It’s best to leave it overnight to make sure the sugar is dissolved.
    • Pour into sterilised glass bottles.

    To drink, mix a little of the lemon juice with cold water and enjoy it on a hot summer day.

    Recipe submitted by Linda Wessels

    Rooibos Iced Tea

    Ingredients
    • 6 rooibos tea bags (or 6 tsp loose rooibos)
    • 1.5 litres (6 cups) boiling water
    • 1–2 tablespoons honey or brown sugar (to taste)
    • Juice of 1 lemon or orange (or both)
    • Optional extras:
      • A few fresh mint sprigs
      • Thin slices of orange, lemon, or apple
      • A cinnamon stick or a knob of fresh ginger (if you want a spicier brew)
    Method
    • Pour  1.5 litres of boiling water over the rooibos tea bags in a heatproof jug or pot.
    • Let it steep for 10–15 minutes (or longer if you want a stronger, richer taste).
    • Remove the tea bags (or strain out the loose tea), then stir in the honey or sugar while the tea is still warm, allowing it to dissolve.
    • Add the lemon or orange juice, and if using, drop in your mint, citrus slices, or cinnamon stick.
    • Let it cool to room temperature, then chill it in the fridge for at least 2 hours.
    • Serve over ice with extra mint or fruit slices if you’re feeling fancy.

    ⏳ Tip: After 12 hours, taste it. If it’s fizzy with a gentle tang, it’s ready. Warmer weather speeds up fermentation. If you use raisins, they should start floating when it’s done!

    To Serve: 
    Chill well. Pour over ice with a sprig of mint or a slice of lemon. Serve with vetkoek, sosaties, or just some sunshine and good company.

    Ginger Beer

    Ingredients
    • 2 cups white sugar
    • 1 tablespoon ground ginger (or 2 tablespoons freshly grated ginger for a stronger kick)
    • 1 teaspoon cream of tartar
    • Juice and zest of 1 lemon
    • 10 cups lukewarm water (about 2.5 litres)
    • ¼ teaspoon instant dry yeast
    • Optional: a handful of raisins (they float when it’s ready!)
    •  
    Method
    • Mix Dry Ingredients
      In a large, clean plastic or glass container (not metal), stir together the sugar, ginger, cream of tartar, and lemon zest.
    • Add Liquids
      Pour in the lukewarm water and stir until the sugar dissolves completely. Add the lemon juice and yeast, and stir gently to combine.
    • Ferment                
      Cover the container loosely with a clean cloth or lid that allows airflow (not airtight — pressure builds!) and leave it in a warm spot for 12 to 24 hours. Stir occasionally.
    • Strain and Bottle
      Strain through a fine sieve or cheesecloth into clean plastic bottles (don’t fill to the top – leave room for gas buildup). Screw lids on loosely at first.
    • Second Ferment (Optional for More Fizz)
      Let the bottles sit at room temperature for another 6–12 hours. Once nicely fizzy, tighten the lids and refrigerate. Open carefully — it can be geysers galore if over-fermented!

    We’d love to taste the flavours of home through your kitchen!
    If you have a family-favourite milk tart, a secret twist on chakalaka, or your own take on rooibos iced tea, we want to hear from you.
    Share your best South African recipes with us and help build a collection that brings a little bit of lekker to all of us living abroad — one delicious dish at a time. 🍽️🇿🇦

    Click here to submit your recipe

    Related content

    Koeksisters

    FROM OUR KITCHEN TO YOURS A Taste of Home Koeksisters are a traditional South African treat. The dough is deep-fried in oil and then soaked in either ice-cold or hot syrup. Passion for Food shared a step-by-step guide to making KoeksistersThere is also a Cape Malay version that is rolled in desiccated coconut and called a Koesister. For step-by-step instructions to make the Cape Malay version, follow the video by Fatima Sydow.  Related content Facebook

    Melktert Resepte

    Melktert Resepte There are many different ways of making Melktert. One method is to cook the filling on the stove and then add it to a prepared crust. The other is to bake it in the oven together with the crust.A crust can be made from “Tennis” or “Marie” biscuits, although the traditional way is to use a pastry dough crust. The traditional filling is made from milk and eggs, so it’s basically a custard.

    Beskuit

    Rusks / Beskuit

    Rusks / Beskuit A Taste of Home, One Dunk at a Time Craving that comforting crunch with your morning koffie?Beskuit — or rusks, if you must — is more than just something to dip. It’s tradition. It’s memory. It’s a quiet morning wrapped in a warm blanket, wherever in the world you find yourself.Here you’ll find recipes shared by South Africans living in Germany Important Info 🥣 Self-Raising Flour Self-Raising Flour Isn’t Common in Germany Most