Recipe for: Rhubarb aperitif with linden flower syrup - photo 1
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Recipe for: Rhubarb aperitif with linden flower syrup

Drinks Regional Cuisine of Poland 90 min Medium 2 wyświetleń ~29.80 PLN * - (0)
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Description

A delicate, spring aperitif combining tart rhubarb with the floral, honeyed aroma of linden flowers. This is a light drink to serve before a meal: a pink-golden liquid with bubbles, fresh herbs, and a slice of lemon. Inspired by Polish spring — it uses seasonal rhubarb and aromatic herbs; perfect for serving on the terrace, during barbecues, or as a refreshing drink before dinner. The drink has a distinct but not overpowering flavor; the linden syrup softens the acidity of the rhubarb, while the sparkling water adds lightness.

Ingredients Used

Ingredients (10)

Servings:
4
  • Rhubarb 400 g
  • Sugar 260 g
  • Water 300 ml
  • Lime blossom 6 g
  • Gin 120 ml
  • Sparkling water 400 ml
  • Lemon 0.8 szt. (~60 g)
  • Ice 300 g
  • ✨ Opcjonalne
  • Sorrel 20 g
  • Mint 10 g
💰 Szacowany koszt dania: ~29.80 PLN (7.45 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Linden flower syrup

1

Prepare linden syrup: in a 1 l saucepan, pour 240 ml of water and add 180 g of sugar. Heat over medium heat, stirring with a wooden spoon until the sugar completely dissolves (about 3-5 minutes). When the syrup starts to barely simmer (do not let it boil vigorously), remove the saucepan from the heat and add 6 g of linden flowers. Cover and let it sit for 18-20 minutes to allow the flowers to release their aroma. After this time, strain the syrup through a very fine sieve or cheesecloth into a clean bottle, squeezing the flowers, and let it cool to room temperature.

Ingredients: Water, Sugar, lime blossom
Use a fine sieve or layered cheesecloth and a glass bottle for storage. Do not boil the flowers directly in boiling water (this will shorten the aroma and may add bitterness). If you want a quicker version, just steep for 10 minutes, but the flavor will be less intense.

Rhubarb pasta

2

Prepare the rhubarb: wash the stalks and trim the tough ends. Cut the rhubarb into cubes about 2 cm. In a medium pot, place 400 g of rhubarb, add 60 ml of water and 80 g of sugar. Heat over medium heat, stirring occasionally with a wooden spoon, until the rhubarb breaks down and becomes soft (8-10 minutes). When the pieces are soft and easily mashable with a fork, remove the pot and strain the mixture through a sieve or blend with a blender until smooth. Measure and set aside to cool.

Ingredients: Rhubarb, Water, Sugar
Use an immersion blender or a sieve with large holes depending on whether you want a completely smooth consistency. Be careful not to burn the rhubarb — stir more vigorously towards the end of cooking. If the mixture is too thick, add water by the tablespoon.

Syrup - combining

3

After cooling, combine the linden syrup with the rhubarb paste: pour the entire strained linden flower syrup into a large jar and add the puréed rhubarb. Seal tightly and shake vigorously or mix with a spoon. Taste and adjust the sweetness and acidity: if it's too sour, add 1-2 tablespoons (15-30 g) of sugar dissolved in 1-2 tablespoons of warm water to taste; if it's too sweet, squeeze the juice of half a lemon (about 30 g). The finished concentrate should be thick and fragrant with flowers, slightly liquid — this will be the base for the aperitif.

Ingredients: lime blossom, Rhubarb, Sugar, Lemon
Use a glass jar or a bottle with a wide opening. While mixing, check the taste with a teaspoon; the concentrate should be intense, as it will be diluted. If you plan to make a non-alcoholic version, increase the amount of concentrate to taste.

Assembly and serving

4

Chill high glasses (e.g. long drink). Place a solid portion of ice (about 75 g per glass) in each glass. Pour in 30 ml of gin, add 40-50 ml of rhubarb-linden concentrate (depending on intensity). Top up with 100 ml of chilled sparkling water, gently stir with a bar spoon (3-4 turns) to avoid losing the bubbles. Squeeze a few drops of lemon (from the remaining lemon) over the drink and place a slice on the rim of the glass. For decoration, add mint leaves and possibly a delicate leaf of sorrel.

Ingredients: Ice, Gin, Sparkling water, Lemon, mint, sorrel
The best is a long mixing spoon and a tall glass with a thick bottom. Do not stir too vigorously — you will lose the fizz. If serving alcohol-free, skip the gin and use 70-80 ml of concentrate per serving.

Additional options

5

If you want a more herbal variant, add a lightly crushed mint leaf directly to the juice while mixing. For a bolder effect, use 10 ml more lemon juice. Non-alcoholic version: skip the gin and increase the amount of concentrate to 60-80 ml and top up with tonic or sparkling water.

Ingredients: mint, sorrel, Lemon
Additionally, you can add sorrel for a more sour, tangy note. If you have fresh rhubarb, the flavor will be greener; mature rhubarb will add a deeper red.

Fun Fact

💡

Linden flower syrup has traditionally been used in Poland as a soothing and strengthening infusion; the combination of linden with rhubarb blends sweet-floral aromas with the characteristic acidity of this spring plant.

Best for

spotkanie na tarasie przyjęcie wiosenne aperitif przed obiadem

Tips

🍽️ Serving

Serve very chilled, with plenty of ice and fresh mint. For an elegant presentation, use a long stirring spoon and a thin slice of lemon on the rim. You can pour the drink into a carafe and place it on the table so guests can help themselves to sparkling water.

🥡 Storage

Store the concentrate (combined linden syrup with rhubarb) in a sealed bottle in the refrigerator for up to 5 days. Shake well before use. Do not freeze the syrup (it will change its structure). It is best to consume the prepared drink immediately — it loses its bubbles and freshness after a few hours.

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