"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Powered By IQS
founder, IQS
 

Rhubarb and Anise Myrtle Sugar-Free Mocktail

By Trolley'd

Rhubarb and Anise Myrtle Mocktail
Photo by: Trolley
  • servings
  • Total -
Rhubarb and Anise Myrtle Mocktail
Photo by: Trolley

This Rhubarb and Anise Myrtle Sugar-Free Mocktail is so delicious and refreshing – you won't even notice that it's alcohol free. Mix one up for friends at your next dinner party.  

Servings:

Ingredients

Rhubarb Syrup

  • 6 teaspoons Egyptian Ice tea (a bergamot tea, infused with rose petals and hibiscus).
  • 750 ml water.
  • 500 g organic rhubarb.
  • 1-2 tablespoon stevia (or to taste).
  • 6-7 dried anise myrtle leaves (you can use star anise but the flavour of anise myrtle is a softer and more complimentary).

Mocktail

  • 30 ml Rhubarb Syrup.
  • 30 ml freshly squeezed lemon juice.
  • soda water, to top up.
  • ice.

Directions

For the Rhubarb Syrup:
1. Add 250ml of cold water to the tea and allow to cold steep.
2. Wash and dice Rhubarb into small 2-inch pieces. Cook on a low heat with 500ml water, stevia and anise myrtle, stirring occasionally until the fibres in the rhubarb break down (around 2-3 hours). Allow to cool.
3. Strain the rhubarb syrup through a fine strainer and discard the fibre.
4. Combine rhubarb syrup and tea.
5. Store in the fridge in a sterile jar or swing top bottle.

For the Mocktail:
Shake 30ml of rhubarb and anise myrtle syrup with 30ml of freshly squeezed lemon juice. Pour over ice and top with soda water. Garnish with dehydrated rhubarb and native violet (optional).


Note

If you're in Australia, you can find Egyptian Ice tea from Teacraft. Alternatively, try blending your own with a mix of green tea, black tea, rose buds and hibiscus petals.

This Rhubarb and Anise Myrtle Sugar-Free Mocktail is so delicious and refreshing – you won't even notice that it's alcohol free. Mix one up for friends at your next dinner party.

Ingredients

Rhubarb Syrup

  • 6 teaspoons Egyptian Ice tea (a bergamot tea, infused with rose petals and hibiscus).
  • 750 ml water.
  • 500 g organic rhubarb.
  • 1-2 tablespoon stevia (or to taste).
  • 6-7 dried anise myrtle leaves (you can use star anise but the flavour of anise myrtle is a softer and more complimentary).

Mocktail

  • 30 ml Rhubarb Syrup.
  • 30 ml freshly squeezed lemon juice.
  • soda water, to top up.
  • ice.

Directions

For the Rhubarb Syrup:
1. Add 250ml of cold water to the tea and allow to cold steep.
2. Wash and dice Rhubarb into small 2-inch pieces. Cook on a low heat with 500ml water, stevia and anise myrtle, stirring occasionally until the fibres in the rhubarb break down (around 2-3 hours). Allow to cool.
3. Strain the rhubarb syrup through a fine strainer and discard the fibre.
4. Combine rhubarb syrup and tea.
5. Store in the fridge in a sterile jar or swing top bottle.

For the Mocktail:
Shake 30ml of rhubarb and anise myrtle syrup with 30ml of freshly squeezed lemon juice. Pour over ice and top with soda water. Garnish with dehydrated rhubarb and native violet (optional).

Note

If you're in Australia, you can find Egyptian Ice tea from Teacraft. Alternatively, try blending your own with a mix of green tea, black tea, rose buds and hibiscus petals.