From the website:
Picture parfait
The ancient Chinese used it in medicine. The medieval Europeans
traded for it along the Silk Road. And today we love it in pies,
sauces, muffins or just plain, dipped in a little sugar. But the best
way to eat rhubarb is with sweet, ripe strawberries. Like in this
refreshingly fruity, deep red tisane. It tastes as bright and juicy as a
fresh-picked berry, with a tart rhubarb punch and a subtle hint of
yogurt creaminess. We love it hot or iced, or as the base for sweet,
zippy sangria. Now that’s a beautiful thing. Caffeine-free.
Best served:
Hot Tea / Iced Tea / Tea Pop
Ingredients
Apple, hibiscus, raisins, carrot, yogurt bits (milk powder, sugar, maltodextrin, modified starch, citric acid), beetroot, strawberry, rhubarb, natural and artificial flavouring.
Overall Impression: Okay, this smells fruity and actually tastes quite nice. The hibiscus isn't overpowering, which is good. Not a fan of the ingredients in the "yogurt bits" but this is something I might drink once in a while.
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