Where did June come from!? No seriously it seems like the year is flying past, but it means that we are into one of my favorite months of the year, Iced Tea Month. Now I have only in the past year become a bit obsessed with this, and with the warmer months coming what better way to cool down then with a tall frosty glass of iced tea. So this month I am going to be sharing some of my favorite recipes that I have found on my travels!

Rhubarb-Mint Iced Tea

3 large tea bags – Twinings do a great cold brew version
6 cups water
1 cup rhubarb syrup – see recipe below
6 cups ice cubes
2 lemons, plus more for garnish
Handful fresh mint leaves, plus more for garnish

Bring the 6 cups of water to a boil. Place tea bags in a large pitcher, and pour hot water over them. Steep for 3-5 minutes. Remove and discard tea bags. Stir in the rhubarb syrup. Add ice cubes, and the juice of both lemons. Add the mint leaves, and stir, making sure to grind the mint leaves up against the side of the pitcher, releasing more of the flavor.

Serve over ice with a lemon wedge and a few mint leaves.

Rhubarb Syrup

8 oz chopped rhubarb (2-3 small stalks)
1 cup sugar
2 cups water
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ vanilla bean (optional)

Combine all the ingredients in a small pot. Bring to a boil then reduce to a simmer. Simmer for 5-7 minutes. Let cool completely.
Strain the ingredients. Reserve the rhubarb to top yogurt, ice cream or oatmeal.
The syrup will keep covered in the fridge for two weeks.

Now that should keep you going while I stir up the next batch to sit in the fridge. I hope you have a go at this recipe, if you do why not tweet me a picture.

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