Ingredients:
-4 cups chopped fresh or frozen rhubarb
-500 mL (2 cups) fresh or frozen raspberries
-2 packages (3/4 ounce each) fresh mint leaves
-3 quarts water
-4 black tea bags
-500 mL (2 cups) sugar
-12 mint sprigs
Instructions:
1. In a 6-qt. stockpot, combine rhubarb, raspberries, mint and water, bring to a boil. Reduce heat, simmer, uncovered, for 30 minutes. Remove from heat.
2. Add tea bags and steep, covered, for 3-5 minutes according to taste. Using a fine mesh strainer, strain tea, discarding tea bags and pulp. Stir in sugar until dissolved, cool slightly.
3. Transfer to a pitcher and refrigerate until cooled completely. Serve over ice with mint sprigs.
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Tea Drink Recipes
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