Iced Rhubarb Strawberry Jasmine Tea Soda with Pink Pepper
An original, refreshing drink made with a homemade rhubarb and strawberry syrup, blended with chilled jasmine tea, a touch of lemon, and sparkling water. Pink pepper adds a subtle floral, spiced aroma.
Ingredients
- 200 g rhubarb, chopped (for the jarabe)
- 150 g fresh strawberries, halved (for the jarabe)
- 100 g sugar (for the jarabe)
- 240 ml water (for the jarabe)
- 2 g pink peppercorns, lightly crushed (for infusionar the jarabe)
- 480 ml jasmine tea (preparado and enfriado)
- 60 ml lemon juice (freshly squeezed)
- 720 ml sparkling water, well chilled (for terminar the bebida)
- 400 g ice (for servir)
- 40 g thin strawberry slices (for decorar, optional)
- 4 g thin strips of lemon peel (for decorar, optional)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. In a small saucepan, combine the rhubarb, strawberries, sugar, water, and pink peppercorns. Bring to a gentle boil over medium heat.
- 2
2. Cook for 12 to 15 minutes over medium-low heat, stirring occasionally, until the rhubarb and strawberries are very soft and the liquid is deeply colored. If you need a heat reference, keep the mixture below a hard boil; on an induction burner with temperature control, work at about 195 to 205 °F / 90 to 96 °C.
- 3
3. Remove from the heat and let it rest for 5 minutes so the pink pepper can finish infusing. Strain the syrup, pressing gently on the solids to extract all the liquid. Cool the syrup completely.
- 4
4. In a pitcher, combine the chilled jasmine tea with the lemon juice and 180 ml (3/4 cup) of the rhubarb-strawberry syrup. Taste and adjust with a little more syrup if you want a sweeter, bolder drink.
- 5
5. Add the well-chilled sparkling water and stir gently so you do not lose the bubbles.
- 6
6. Divide the ice among 4 glasses. Pour the soda over the ice and garnish with the strawberry slices and strips of lemon peel.
- 7
7. Serve immediately, very cold, ideally with the ingredients chilled to about 39 to 43 °F / 4 to 6 °C.
Chef tips
For a more aromatic version, crush the pink peppercorns just before using. If you want a cleaner texture, strain the syrup twice. Leftover syrup keeps for 4 days in the refrigerator.
Substitutions
You can substitute jasmine tea with white tea or a mild green tea. If you cannot find rhubarb, use fresh cranberries for a different tartness, though the final flavor will change. Lemon can be replaced with lime for a brighter citrus profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
