Rhubarb iced tea

Rhubarb iced tea

Total: 1 hr 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 21 kcal
, Carbohydrate: 5 g


3 litres


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 litres water
600 g red rhubarb, cut into pieces
100 g sugar
2 bags rose hip tea with hibiscus

Iced tea

4 tbsp elderflower syrup
ice cube
1 organic lemon, in slices
some peppermint leaves
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How it's done

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Bring the water, rhubarb and sugar to the boil, simmer for approx. 15 mins. Add the teabag, remove the pan from the heat, allow to cool. Pour the liquid into a mug through a sieve, chill for at least 1 hr.

Iced tea

Add the syrup, ice cubes, lemon slices and mint, enjoy.

Good to know
Tip: The sweetness of the iced tea can be varied by changing the quantity of elderflower syrup.
Serve: Top the iced tea up with prosecco to make an aperitif.

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