Description
This rhubarb raspberry iced tea has such a romantic and special flavor with rose, bee pollen and vanilla. A healthy thirst quencher!
Ingredients
Units
Scale
- 1 cup water (250 milliliters)
- 1/4-1/3 cup honey (85-113 grams, to taste)
- 1 vanilla bean (or 1 teaspoon pure vanilla extract in a pinch)
- 1 tablespoon bee pollen (optional)
- 1/4 cup dried rose petals (6 grams)
- 1 cup diced rhubarb (100 grams)
- 1/2 cup raspberries (fresh or frozen, 50 grams)
- 1 teaspoon lemon juice (or to taste)
- 4 cups rooibos tea (1 liter)
Instructions
- Make the rhubarb syrup: Combine all ingredients apart from lemon juice and rooibos tea in a medium saucepan. To open the vanilla bean, cut it open lengthwise with a sharp knife and scrape out the seeds. Add both seeds and bean to the pan.
- Bring it to a simmer, and simmer for 15-30 minutes. The longer you let it simmer, the more flavor you will extract.
- When it’s done, stir in 1 tsp lemon juice. Strain the mixture, save the vanilla beans.
- Combine with 4 cups of freshly brewed rooibos tea. Taste and adjust to see if you want more lemon juice or honey. Let it cool completely before enjoying.
- Garnish with frozen raspberries, the used vanilla beans, a rhubarb stalk and fresh thyme for a fun and pretty presentation!
Notes
If you want to make this using the cold brew method, please refer to the blog post.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Drinks
- Cuisine: Other
Nutrition
- Serving Size: 1 cup
- Calories: 62
- Sugar: 13
- Sodium: 4
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 0
- Cholesterol: 0