Rhabarber-Eistee (rhubarb iced tea)
Units
Temperature
Servings
Ingredients
Rhubarb syrup
- 400 g rhubarb, chopped into chunks rounded
- 400 ml water rounded
- 100 g sugar rounded
To serve
- 1 L black tea, brewed and cooled rounded
- 1 lemon, sliced, for serving (optional) rounded
- to taste ice cubes, for serving rounded
Method
Method
- Combine the rhubarb, water and sugar in a pot. Bring to a simmer and cook for 10 to 12 minutes, until the rhubarb has fully collapsed and released a deep pink liquid.
- Strain through a fine sieve into a jug, without pressing on the solids, to keep the syrup clear.
- Chill the syrup fully in the fridge, at least 1 hour.
- Combine the chilled syrup with the cooled black tea, adjusting the ratio to taste.
- Serve over ice, with lemon slices if using.
Notes
- Strain gently, don’t press the rhubarb through the sieve. Pressing pushes fine pulp through, which clouds the syrup; a gentle strain gives a clear, brightly coloured result.
- Chill the syrup before mixing it into the tea. Combining warm syrup with tea and ice melts the ice immediately, watering the drink down before it’s even served.
- Both the tea and syrup should be fully cooled before combining, for the same reason.
- The syrup keeps for a week in the fridge, so it’s worth making a double batch to have on hand.
Ingredient substitutions
- Black tea can be swapped for green tea or a caffeine-free herbal tea.
- A few mint leaves muddled into the syrup add a fresh note.
- A splash of sparkling water instead of some of the tea makes a lighter, spritzer-style drink.