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Strawberry-Rhubarb Iced Tea
This fruity brunch drink showcases the classic combination of strawberries and rhubarb. You can prepare the tea and rhubarb syrup the night before.
Note: Make sure your pitcher holds 10 cups of water comfortably before starting this recipe; if your pitcher is smaller, you may want to make two separate batches or reduce the quantities.
About This Recipe
| Yield: | 6 |
| Active time: | 10 minutes |
| Total time: | 2 hours including chilling |
| Special equipment: | large pitcher, strainer |
| This recipe appears in: | Cool Off with Strawberry-Rhubarb Iced Tea |
Ingredients
- For the Rhubarb Syrup
- 3 cups chopped rhubarb
- 1.5 cups water
- 3 tablespoons sugar
- For the Iced Tea
- 2 quarts water
- 5 bags English Breakfast Tea
- 1 pint strawberries
- ice
Procedures
-
1
To make the rhubarb syrup, combine chopped rhubarb, water, and sugar in a heavy-bottomed pot. Cook over medium-low heat, stirring often, until rhubarb has broken into shreds. Let cool, strain, and refrigerate in a sealed container.
-
2
Bring 2 quarts water close to a boil, then pour over tea bags in a very large pitcher. Let brew for 5 minutes, then remove tea bags. Cool and refrigerate until chilled.
-
3
To serve, add all the rhubarb syrup to chilled tea and stir. Slice strawberries and layer with ice in serving glasses, then top with tea.
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