Cold tea with rhubarb and mint

Iced tea prepared with love is 100 times tastier than store-bought! And on a picnic, you can’t do without it.

Ingredients

• green tea 3 sachets
• rhubarb 10 stems
• mint 2 branches
• sugar 120 g
• water 2 l

Directions

1. 1. Rhubarb cut into pieces, and pour a liter of water. Cook over medium heat for 15 minutes.
2. 2. Brew green tea with mint leaves in boiling water. Insist for 10 minutes.
3. 3. Pour sugar into the rhubarb (if you want it sweeter, add more sugar), stir, and leave to infuse for half an hour.
4. 4. Strain both liquids, and combine them in one container. Cool to room temperature.
5. 5. Remove for 3-4 hours in the refrigerator. Pour into a jug.
6. 6. Serve chilled with ice and mint leaves.