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6 teaspoons Egyptian Ice tea (a bergamot tea, infused with rose petals and hibiscus)
750 ml water
500 g organic rhubarb
1-2 tablespoon stevia (or to taste)
6-7 dried anise myrtle leaves
30 ml Rhubarb Syrup
30 ml freshly squeezed lemon juice.soda water, to top up ice
Add 250ml of cold water to the tea and allow to cold steep.
Wash and dice Rhubarb into small 2-inch pieces. Cook on a low heat with 500ml water, stevia and anise myrtle, stirring occasionally until the fibres in the rhubarb break down (around 2-3 hours). Allow to cool.
Strain the rhubarb syrup through a fine strainer and discard the fibre.
Combine rhubarb syrup and tea.
Store in the fridge in a sterile jar or swing top bottle.