Ingredients
Scale
- 4 cups chopped rhubarb (fresh or frozen)
- 2 cups raspberries (fresh or frozen)
- 2 packages fresh mint leaves (3/4 ounce each)
- 3 quarts water
- 4 black tea bags
- 2 cups sugar
Instructions
- In a 6-quart stockpot, combine chopped rhubarb, raspberries, mint leaves, and water. Bring to a boil.
- Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
- Remove from heat and add black tea bags; cover and steep for 3-5 minutes.
- Strain the mixture using a fine mesh strainer to remove pulp and tea bags.
- Stir in sugar until dissolved, then allow the mixture to cool before transferring it to a pitcher. Refrigerate until fully chilled.
- Serve over ice with fresh mint sprigs as garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Beverage
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 120
- Sugar: 28g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg