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Cooled rhubarb and pomegranate tea

Many leftovers are discarded in the kitchen that are still fine to be used. In this recipe, we use rhubarb peel to create a syrup for ice tea or cocktails. A perfect Waste to Taste component.

Creation by Erik Hermans, Harvest Coffee Brewers, Rotterdam, the Netherlands.

Makes 1l.

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Allergens and dietary requirements

  • Vegan

Ingredients

1
pomegranate
500
g
rhubarb peel
1
l
water
100
g
grenadine
100
g
sugar
1
lemon, juice and zest
5
g
rose hip tea

Scale recipe

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