BY KRISTIN CELESTE SHROEGER
---- — This recipe is a refreshing farm-to-table twist on a sunny summer tea that pairs tart rhubarb with mint maple simple syrup.
The recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Light of Day Tea and Food for Thought.
Sparkling Rhubarb Tea with Mint Maple Simple Syrup
Farm fresh local rhubarb
Local Coffee Convert black tea
Farm fresh local mint
Local maple syrup
Remove one cup mint leaves from stems and tear leaves in half. Chop mint stems into half-inch sections. Place mint leaves, mint stems and one-quarter cup maple syrup in a small metal saucepan with one cup water. Cover pot and bring to a boil, reduce heat and simmer for ten minutes. Remove lid, stir and simmer for an additional ten minutes. Remove mint maple simple syrup from heat and let cool to room temperature. Strain mint maple simple syrup into a glass jar with a tight fitting lid.
Wash rhubarb stalks and dry. Chop two cups rhubarb into one-inch pieces. Place rhubarb in a large metal pot with 10 cups water. Cover pot and bring to a boil, reduce heat and simmer for 50 minutes.
Place two tablespoons of Coffee Convert black tea into separate tea balls and add the tea balls to the simmering pot of rhubarb for an additional ten minutes (or use tea bags instead of loose tea). Remove pot from heat, remove tea balls or bags from pot and strain rhubarb from pot. Once the rhubarb tea has cooled to room temperature, strain the rhubarb tea into a glass pitcher with a tight fitting lid.
Serve six ounces of rhubarb tea over ice with two tablespoons mint maple simple syrup, two ounces of sparkling water and a few mint leaves. Store rhubarb tea and mint maple simple syrup in the refrigerator and use within three days.
Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.