Ingredients
| 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.
Instructions
| 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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