Rhubarb-Strawberry Lemonade with Mint and Elderflower - photo 1
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Rhubarb-Strawberry Lemonade with Mint and Elderflower

Drinks For Kids New Year's Eve 60 min Easy 10 wyświetleń ~38.50 PLN - (0)
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Description

Refreshing homemade rhubarb-strawberry lemonade is the essence of late spring and early summer captured in a glass. At its heart is an intense, sweet-and-sour syrup made from young rhubarb, which gives the drink a deep ruby color and distinctive flavor. Fresh, ripe strawberries add natural sweetness and fruity aroma, perfectly balancing the tartness of the rhubarb. The whole is complemented by freshly squeezed lemon juice, which enhances the refreshment, and sprigs of fresh mint, releasing a cooling, menthol scent with every sip. An optional addition of elderflower syrup brings a subtle floral note, making the lemonade even more elegant. This drink is not only delicious but also stunningly beautiful – perfect for hot days, picnics, garden parties, or as a non-alcoholic option for special occasions. Served in a large glass pitcher with ice cubes, lemon slices, and fruits, it makes a wonderful table decoration.

Ingredients (8)

Servings:
6
  • Rhubarb 500 g
  • Fresh strawberries 300 g
  • White sugar 150 g
  • Water 1500 ml
  • Lemon 3.8 szt.
  • Fresh mint 1 pęczek
  • ✨ Opcjonalne
  • Elderflower syrup 4 łyżki
  • Ice cubes 300 g
💰 Szacowany koszt dania: ~38.50 PLN (6.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of rhubarb syrup

1

Start by preparing the rhubarb. Rinse the stalks thoroughly under cold running water. Cut off the leaves (they are toxic!) and the woody, white ends. You don't need to peel the young, pink stalks - the skin contains the most color. Cut the rhubarb crosswise into smaller pieces, about 1-2 cm thick.

Ingredients: Rhubarb
Use a sharp knife and a stable cutting board. Even pieces will ensure even cooking. Remember to absolutely discard the rhubarb leaves, as they contain toxic oxalic acid.
2

Transfer the chopped rhubarb to a medium-sized pot. Sprinkle it with sugar and pour in 500 ml of water. Gently mix everything with a spoon to start dissolving the sugar. Place the pot over medium heat and bring to a boil. Then reduce the heat and simmer for about 15-20 minutes, stirring occasionally.

Ingredients: Rhubarb, White sugar, Water
The best option is a pot with a thick bottom, which prevents burning. Do not cook on too high heat, as the syrup may boil over or burn. Cook uncovered.
3

After about 15-20 minutes of cooking, the rhubarb should completely break down and lose its structure, forming a thick puree. Remove the pot from the heat. Prepare a large bowl and place a fine sieve or colander lined with double-layered cheesecloth on top. Carefully pour the entire contents of the pot into the sieve.

Be careful, the syrup is very hot! Use kitchen gloves. To achieve a clear syrup, let it drip freely. If you want to extract more flavor and color, gently press the rhubarb pulp against the sieve with the rounded side of a spoon. Do not press too hard, so the syrup does not become cloudy.
4

Set the hot rhubarb syrup aside to cool completely. It should reach room temperature. You can speed up this process by placing the bowl with the syrup into a larger container filled with cold water and ice. Do not throw away the rhubarb pulp - you can use it as a puree for oatmeal, yogurt, or as a filling for sweet rolls.

This is a very important step! Never combine hot syrup with cold ingredients and ice, as the glass pitcher may crack, and the ice will quickly melt, diluting the lemonade. Patience is the key to achieving the perfect temperature.

Preparation of toppings

5

While the syrup is cooling, prepare the remaining ingredients. Wash the strawberries thoroughly, dry them, and remove the stems. Set aside a few of the prettiest ones for decoration, and slice or quarter the rest. Scrub the lemons, then slice one into thin rounds and squeeze the juice from the other.

Ingredients: Fresh strawberries, Lemon
To squeeze lemon juice, use a manual juicer to get as much juice as possible without seeds. If you don't have a juicer, cut the lemon in half and squeeze the juice manually over a strainer to catch the seeds.

Lemonade composition

6

In a large glass pitcher (with a capacity of at least 2 liters), pour in the completely cooled rhubarb syrup. Add freshly squeezed lemon juice and the remaining 1000 ml of cold water. If using, now is the time to add the optional elderflower syrup. Mix everything thoroughly with a long spoon.

Ingredients: Water, Lemon, Elderflower syrup
You can adjust the proportions to your own preferences. Try the lemonade - if it's too sour, add a bit more syrup or water. If it's too sweet, add more lemon juice. For a sparkling version, use 500 ml of water and 500 ml of well-chilled sparkling water, adding it at the very end.
7

Add sliced strawberries, lemon slices, and sprigs of fresh mint to the pitcher with lemonade. Take a bunch of mint in your hands and 'clap' it once - this simple trick releases the essential oils and makes the mint more aromatic. Gently stir everything once more.

Ingredients: Fresh strawberries, Lemon, Fresh mint
Use a wooden spoon for stirring to avoid damaging the glass pitcher. Do not mash the fruits; they should serve as an aesthetic and tasty addition.
8

Before serving, place the pitcher of lemonade in the refrigerator for at least 30 minutes to allow the flavors to meld and the drink to chill well. Serve in tall glasses filled with plenty of ice cubes. Garnish each glass with a fresh sprig of mint and a slice of strawberry.

Ingredients: Ice cubes
The colder the lemonade, the more refreshing it is. Don't skimp on the ice! You can also chill the glasses in the freezer for 15 minutes before serving to keep the drink cold longer.

Fun Fact

💡

Rhubarb, although treated as a fruit in the kitchen, is botanically a vegetable. In 1947, a court in New York officially recognized it as a fruit so that importers could pay lower tariffs, which at that time were higher on vegetables than on fruits.

Best for

Letnie przyjęcie w ogrodzie Piknik Orzeźwienie w upalny dzień Rodzinny grill

Tips

🍽️ Serving

Serve the lemonade in tall highball glasses filled with plenty of ice. For decoration, use a fresh sprig of mint, a slice of lemon, and a half strawberry perched on the rim of the glass. For adults, the lemonade pairs wonderfully with the addition of 40 ml of gin, white rum, or a splash of Prosecco to create a refreshing spritz.

🥡 Storage

Store the prepared lemonade in a closed pitcher or bottle in the refrigerator for up to 3 days. The fruits may become less firm over time. The rhubarb syrup can be stored in a sterile jar in the refrigerator for up to 2 weeks and used for other drinks or desserts.

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