RHUBARB ICED TEA
Homemade iced tea infused with rhubarb for a sour kick and beautiful color.
Provided by Soup Loving Nicole
Categories Drinks Recipes Tea Iced Tea Recipes
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Bring 4 cups of water to a boil. Add rhubarb, cover, and simmer for 30 minutes. Remove from heat. Stir in tea bags and mint leaves. Cover and let steep for 30 minutes.
- Combine sugar and lemon juice in a pitcher. Strain rhubarb and tea mixture over the sugar. Discard the solids.
- Using a wooden spoon, stir tea until sugar has dissolved. Add remaining 4 cups of water to the pitcher and stir again. Serve over ice.
Nutrition Facts : Calories 55.5 calories, Carbohydrate 14.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 8.1 mg, Sugar 12.9 g
RHUBARB ICED TEA
Steps:
- In a large saucepan, combine rhubarb and 8 cups water; bring to a boil, and simmer for 1 hour. Strain the liquid, add sugar to taste, stirring to dissolve, and allow to cool. Serve over ice with a sprig of mint.
COOL RHUBARB ICED TEA RECIPE
Fresh rhubarbs lend a mild sweet and refreshing taste to any drink. Enjoy a refreshing sip in this cool rhubarb iced tea recipe!
Provided by Recipes.net Team
Categories Tea
Time 4h15m
Yield 24
Number Of Ingredients 7
Steps:
- Place rhubarb into a large pot with the sugar and 1 quart of water.
- Bring to a boil, then simmer over low heat for about 4 hours, stirring occasionally to prevent burning, until rhubarb becomes a thick paste.
- Cool, then spoon into ice cube trays and freeze overnight.
- Bring 1 quart of water to a boil.
- Pour into a pitcher over the tea bags.
- Stir in honey and sugar.
- Cool, then refrigerate until chilled.
- Serve cold ice tea with rhubarb ice cubes.
Nutrition Facts : Calories 121.00kcal, Carbohydrate 31.00g, Fat 1.00g, Fiber 1.00g, Protein 1.00g, SaturatedFat 1.00g, ServingSize 24.00, Sodium 5.00mg, Sugar 30.00g
ICED TEA II
This iced tea is fabulous - it tastes like the brand names!
Provided by mands
Categories Drinks Recipes Tea Iced Tea Recipes
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- In a large saucepan, heat water to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for 1 hour.
- In a large pitcher, combine the steeped tea and the sugar. Stir until sugar is dissolved, then stir in lemon juice. Refrigerate until chilled.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 20.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 19.1 g
RHUBARB MINT TEA
A bumper crop of rhubarb and mint from my garden inspired me to create this thirst-quenching pick-me-up. Raspberries deepen the tea's vibrant red color, making the drinks a pretty addition to your table. -Laurie Bock, Lynden, Washington
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a 6-qt. stockpot, combine rhubarb, raspberries, mint and water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat. Add tea bags; steep, covered, 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. Transfer to a pitcher; refrigerate until cooled completely. Serve over ice with mint sprigs.
Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.
SUMMER ICED RHUBARB TEA
Make and share this Summer Iced Rhubarb Tea recipe from Food.com.
Provided by sugarpea
Categories Punch Beverage
Time 1h5m
Yield 8 cups tea
Number Of Ingredients 4
Steps:
- Add rhubarb to water and bring to a boil; reduce heat and simmer for 1 hour.
- Strain and add sugar to taste; serve iced with mint garnish.
RHUBARB ICED TEA
Make and share this Rhubarb Iced Tea recipe from Food.com.
Provided by Kym in Ohio
Categories Beverages
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place rhubarb into 3 quarts of water bring to boil reduce heat to a simmer; simmer for 1 hour.
- Place tea bags in water the last 6 minutes.
- Strain.
- Place into a 2-quart pitcher and add sugar.
- Chill in refrigrator; serve over ice.
Nutrition Facts : Calories 166.6, Fat 0.2, SaturatedFat 0.1, Sodium 18.3, Carbohydrate 42.1, Fiber 1.8, Sugar 38.6, Protein 0.9
ICED RHUBARB TEA
This was found in the Montreal Gazette a few summers ago. At that time I really wanted to give this a try, but I still haven't gotten around to it. Maybe this summer I will.
Provided by Studentchef
Categories Punch Beverage
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a large heavy saucepan combine the water and the rhubarb.
- Bring to a boil and then let simmer until tender about 20 minutes.
- Strain, and add the juice of one lemon and the sugar (more or less, to taste).
- Cool well, and serve over ice in tall glasses.
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