RHUBARB, RASPBERRY & ROSEMARY ICED TEA - Cuisine Magazine - From New Zealand to the World
This vibrant iced tea is both pretty and brimming with flavour. I like to add the raspberries both for their flavour and their bright pink colour, a bonus if th
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Ingredients
- 4 stalks rhubarb, ends trimmed, cut into 2cm lengths
- 1 cup fresh or frozen raspberries
- 2 sprigs rosemary
- 2 green tea bags (or 4 teaspoons loose-leaf green tea leaves)
- ¼ - ⅓ cup golden caster sugar, to taste
- ice and rosemary sprigs, to serve (optional)
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