Ingredients
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500 g Rhubarb
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1,5 l Water
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150 g Sugar white
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1 pcs Lemon
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1 bundle Basil
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Mineral water
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Ice
Directions
Do you know that rhubarb and buckwheat belong to the same family of plants – Polygonaceae? What a surprise, right?
Today we are making rhubarb-basil lemonade – the best drink for hot days! And spring is pretty hot this year 🙂 This sour-sweet, flavorsome drink with basil note is delicious, refreshing, and, moreover, rich in vitamins and minerals! Lately it has been quite popular in Vienna!
Lemonade color is dependent on the color of the rhubarb you use and it varies from crimson to light green. If you want your lemonade to be more eye-catching, add some cherry or raspberry juice.
The lemonade in the photo was prepared without additional juices – only with greenish-pink rhubarb.
Today's visits: 1.
Steps
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1
Done
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Clean and chop the rhubarb. In a pot, bring water and sugar to a boil. Add the rhubarb, bring to a boil again, then remove from heat, cover and set aside to cool (for 1 h). The rhubarb will become soft and almost colorless, bit will color the liquid. |
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2
Done
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Pour the rhubarb through cheese cloth into a bowl. If you want your lemonade to be transparent, do not press the rhubarb – allow it to completely drain into the bowl for 10-15 min. Place into the fridge until completely cool or overnight. |
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3
Done
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Add the juice of half a lemon to your lemonade before serving. We’ve done the base for your lemonade – a quite rich sour-sweet drink that you will need to mix with some cold water and ice. |
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4
Done
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SERVINGCut the second lemon half into slices. In a glass, add ice, one lemon slice and a few basil leaves (crumple them first in your hands). Then pour the lemonade and water to your taste. I usually use add 1/3 lemonade and 1/3 water. |
