4 stalks rhubarb, ends trimmed, cut into 2cm lengths
1 cup fresh or frozen raspberries
2 sprigs rosemary
2 green tea bags (or 4 teaspoons loose-leaf green tea leaves)
¼ - ⅓ cup golden caster sugar, to taste
ice and rosemary sprigs, to serve (optional)

This vibrant iced tea is both pretty and brimming with flavour. I like to add the raspberries both for their flavour and their bright pink colour, a bonus if the rhubarb you’re using isn’t that richly coloured.

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1.Put the rhubarb, raspberries and rosemary into a saucepan, add 1 litre (4 cups) cold water and bring to the boil.
2.Reduce the heat to a gentle simmer and cook for 15-20 minutes or until the rhubarb is tender and starting to break down.
3.Meanwhile, place the green tea bags or loose-leaf into a tea pot and cover with 250ml (2 cups) freshly boiled water.
4.Set aside for 3 minutes then remove bags or strain.
5.Add ¼ cup golden caster sugar and stir to dissolve.
6.Remove the rhubarb mixture from the heat, strain through a fine sieve, allowing the liquid to drain freely without pushing the fruit pulp, so you get a clear liquid.
7.Combine the strained rhubarb liquid with the sweetened green tea and mix well.
8.Taste and add a touch more sugar, if needed.
9.Allow to cool before transferring to a glass jar.
10.Chill for 4 hours or overnight.
11.Serve over ice with extra rosemary sprigs to garnish, if desired.

Recipes and food styling Emma Galloway / Photography Lottie Hedley

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