For the Rooibos Syrup
5 Tick Tock Original Rooibos teabags
240ml boiling water
100g sugar
For the Sundae
12 scoops vanilla ice cream
500ml double cream, whipped
6 maraschino cherries
300g dark chocolate sprinkles
300g rainbow sprinkles
To make the Rooibos Syrup, brew the Tick Tock Original Rooibos teabags in 240ml boiling water for around 10-15 minutes.
Remove the teabags and pour the tea into a saucepan. Bring to a boil then reduce the heat.
Add the sugar whilst continuously stirring and once the sugar has dissolved, remove from the heat and let it cool.
Begin building the sundae in the six glasses you have chosen. Layer the vanilla ice cream with the Rooibos Tea Syrup, keeping some aside for the top (2 scoops of ice cream per glass).
Add the whipped cream, cherries, and sprinkles. Then top with the last of the Rooibos Tea Syrup.
