- 4 cups chopped fresh or frozen rhubarb
- 2 cups fresh or frozen raspberries
- 2 packages (3/4 ounce each) fresh mint leaves
- 3 quarts water
- 4 Mint Delight tea bags
- 2 cups sugar
- 12 mint sprigs
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.