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Refreshing Strawberry Rhubarb Boba Milk Tea Recipe with Easy Lychee Jelly Pearls

strawberry rhubarb boba milk tea - featured image
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A delightful twist on classic bubble tea combining tart rhubarb, sweet strawberry syrup, creamy milk tea, and juicy lychee jelly pearls for a refreshing and playful drink perfect for warm days.

Ingredients

Scale
  • 1 cup fresh strawberries, hulled and chopped (about 150 grams)
  • 1 cup fresh rhubarb stalks, chopped (about 120 grams)
  • 3/4 cup granulated sugar (about 150 grams), adjust to taste
  • 1 cup water (240 ml)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1/2 cup lychee juice or canned lychee syrup (120 ml)
  • 1 teaspoon agar-agar powder
  • 1/2 cup water (120 ml)
  • 2 tablespoons sugar (25 grams)
  • 2 black tea bags or 2 teaspoons loose-leaf black tea
  • 1 1/2 cups milk of choice (360 ml) – whole, oat, or almond milk
  • 2 tablespoons sweetened condensed milk (30 ml)
  • Ice cubes
  • Optional: tapioca pearls or extra boba

Instructions

  1. Make the Strawberry Rhubarb Syrup: In a medium saucepan, combine chopped strawberries, rhubarb, sugar, and water. Bring to a gentle boil over medium heat, stirring occasionally to dissolve the sugar. Reduce heat and simmer for 10 minutes until the fruit softens and the mixture thickens slightly. Stir in fresh lemon juice. Remove from heat and strain through a fine mesh sieve into a bowl, pressing gently to extract all the syrup. Let cool completely.
  2. Prepare the Lychee Jelly Pearls: In a small saucepan, whisk agar-agar powder into water and lychee juice with sugar. Bring to a boil over medium heat, stirring frequently. Once boiling, simmer for 2-3 minutes until agar-agar is fully dissolved. Pour the mixture into a shallow dish. Let it cool at room temperature until it sets firmly (about 15-20 minutes). Once set, use a spoon to scoop small pearls or cubes. Place pearls in a bowl with some lychee juice to keep them moist and flavorful.
  3. Brew the Black Tea: Steep tea bags or loose-leaf black tea in 1 1/2 cups (360 ml) of hot water for 5 minutes. Remove tea bags or strain leaves. Let the tea cool to room temperature.
  4. Assemble the Milk Tea: In a large glass or shaker, combine cooled tea, milk, and sweetened condensed milk. Stir or shake well to blend. Adjust sweetness if desired by adding more condensed milk or a splash of simple syrup.
  5. Put It All Together: Fill serving glasses halfway with ice cubes. Add a generous spoonful of strawberry rhubarb syrup and lychee jelly pearls to each glass. Pour the milk tea over the top. Stir gently to combine before drinking.

Notes

Use fresh, firm strawberries and rhubarb for best flavor. Frozen can be used but results in softer syrup. Agar-agar powder sets quickly and is vegan-friendly. Adjust sugar to taste to avoid over-sweetening. Smaller ice cubes chill faster without watering down the drink. Lychee jelly pearls are best eaten the same day but can be stored in lychee juice for up to 24 hours. Syrup can be refrigerated up to one week. Milk tea base can be stored 2-3 days refrigerated.

Nutrition

Keywords: strawberry rhubarb boba, milk tea, lychee jelly pearls, bubble tea, refreshing drink, summer beverage, homemade boba, vegan bubble tea option

Find it online: https://gleefulfork.com/refreshing-strawberry-rhubarb-boba-milk-tea-recipe-with-easy-lychee-jelly-pearls/