Fruit Blast Sage Iced Tea

Submitted by PalatablePastime

"This tea has an intense fruity flavor with just a hint of herbally sage. Great with a piece of lemon added."

 

• Ready In: 1hr 8mins
• Ingredients: 8
• Yields: 56 ounces

ingredients

• 2 cups water
• 2 cups chopped rhubarb
• 1 cup pitted red tart cherries (may use thawed-frozen, fresh, or canned)
• 1⁄4 cup packed fresh sage leaf (can use blossoms)
• 4 small tea bags (I like Luzianne)
• 1 tablespoon balsamic vinegar
• 1⁄2 cup honey (more or less, to taste)
• lemon slice (optional)

directions

1. Place water, rhubarb and cherries in a saucepan and bring to a boil.
2. Cover pan, reduce heat, and simer 30 minutes.
3. Strain mixture through a sieve, pressing fruit (fruit should be cooked to a pulp).
4. Discard pressed fruit pulp.
5. Return strained mixture to the saucepan and heat until it just starts to boil.
6. Add tea bags, fresh sage, and balsamic vinegar.
7. Allow to steep away from heat, covered, for 6-8 minutes.
8. Strain mixture, removing sage and tea bags.
9. When slightly cool, place 5 cups cold water ito a pitcher and add tea.
10. Stir in 1/2 cup honey (more or less, to taste), until honey dissolves.
11. Serve tea on ice, garnished with a lemon slice, if desired.

Reviews

[Cindy Lynn]

This was easy to put together and received well although we all felt the sage was a little over-powering. Next time we'll reduce the sage to approximately 2 tablespoons rather than a 1/4 cup. It was very refreshing. DH and I learned that apple cider vinegar added to tea (or even a glass of ice water) is very refreshing, but took a little getting use to (I think it's that lemon mentality) so we didn't have any problem making the transition from apple cider vinegar to balsamic vinegar in tea. We'll be serving this again the next time we have guests for a cookout. The rosy red color was very pleasing to the eyes too!

 

[Thymestudio]

I really enjoyed this recipe! Very refreshing on a hot summer day. I put off making it because I expected it to be rather messy to make, which it was, but it was well worth it. I am sure I will make this again and again!

 

[Shar-on]

What a beautiful color this beverage has. I used some of the juice from the sour cherries as the water to cook the rhubarb and cherries. I didn't care for the sage taste in the tea. My personal taste. I would prefer sugar instead of honey, since the honey really did not dissolve properly even when the tea was still hot.(I did not have a liquid honey). I would like to play with this recipe, it has potential.

 

[EdsGirlAngie]

I wish I could use an expletive to describe how delicious this tea is ... let's just say it's realllly good! This is only the second time I've ever prepared something with rhubarb so I was secretly relieved. I love the tea's refreshing tart-ish flavor, and it's a really attractive color, too. I think the sweetness is perfect and the amount of sage is just right as well. The only thing prohibiting me from making this tea too much is the fact that it's possibly the most expensive tea I've ever made, LOL! Good work, this was delish!!

 

[PaulaG]

The tea must be very cold. It is better when allowed to chill in refrigerator for several hours and then served over ice. It did take the full amount of honey and lemon improves the flavors. The lemon seems to allow the flavors to blend together better.