Gastronomixs

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, De Limonadefabriek, Streefkerk, the Netherlands.

Cooled rhubarb and pomegranate tea

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Ingredients

500

g

rhubarb peel

1

l

water

100

g

grenadine

1

unit (e.g. gram)

pomegranate

100

g

sugar

1

 

lemon, juice and zest

5

g

rose hip tea

Preparation method

  • Clean the pomegranate and lightly crush the seeds.
  • Boil with the remaining ingredients and allow the mixture to infuse for 15 minutes.
  • Strain the mixture and allow to cool.

Serving suggestions

  • As a component in a dessert, e.g. with red fruits and farm yoghurt.
  • Freeze as ice cubes to add to a summer drink or cocktail.

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