Ingredients
4 cups chopped fresh or frozen rhubarb2 cups fresh or frozen raspberries2 packages (3/4 ounce each) fresh mint leaves3 quarts water4 black tea bags2 cups sugar12 mint sprigs
Preparation
In a 6-qt. stockpot, combine rhubarb, raspberries, mint and water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Using a fine mesh strainer, strain tea, discarding tea bags and pulp. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; refrigerate until cooled completely. Serve over ice with mint sprigs.
