Recipe for: Rhubarb and Raspberry Lemonade with Elderflower and Fresh Lemon Balm - photo 1
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Recipe for: Rhubarb and Raspberry Lemonade with Elderflower and Fresh Lemon Balm

Drinks Vegetarian Dishes 45 min Easy 0 views ~47.80 PLN * - (0)
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Description

Refreshing summer lemonade combining tart rhubarb, gently sweet raspberries, and the aroma of elderflower and fresh lemon balm. This is a Polish seasonal composition — rhubarb and raspberries are typical for summer, and the elderflower adds a subtle floral note to the drink. The lemonade has a layered flavor: a thick rhubarb-raspberry syrup, the acidity of lemon juice, and the sparkling lightness of carbonated water. Serve chilled with ice and a sprig of lemon balm. Great for a picnic, a garden party, or as a refreshment after work on a hot day.

Ingredients Used

Ingredients (9)

Servings:
4
  • Rhubarb 400 g
  • Raspberry 200 g
  • Sugar 150 g
  • Water 300 ml
  • Sparkling water 900 ml
  • Lemon 1.5 pcs (~120 g)
  • Elderflower 30 g
  • Lemon balm 10 g
  • ✨ Optional
  • Honey 60 ml
💰 Estimated dish cost: ~47.80 PLN (11.95 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the rhubarb under cold water and dry it. Trim the tough ends and cut the stalks into pieces about 2-3 cm long. Gently wash the raspberries under running water and drain in a colander; do not crush. Wash the lemon balm and tear the leaves from the woody stems. Prepare the elderflower: remove the larger stems — use only the flower clusters.

Ingredients: Rhubarb, Raspberry, lemon balm, elderflower
Use a board and a sharp knife for the rhubarb. Raspberries are best washed just before use, otherwise they will lose their shape. Equipment: medium board, strainer, and bowl.

Syrup

2

In a medium pot, pour in 300 ml of water, add the chopped rhubarb and sugar. Heat over medium heat, stirring with a wooden spoon, until the sugar dissolves (about 3-4 minutes). When it starts to boil, reduce the heat and simmer gently for 12-15 minutes, until the rhubarb breaks down and releases juice — the mixture should be soft and slightly mushy.

Ingredients: Water, Rhubarb, Sugar
Use a pot with a diameter of 20-24 cm. Stir every few minutes to prevent the mixture from sticking. The right moment: the rhubarb is easily crushed with a spoon and releases an intense pink-red juice.
3

Add the raspberries to the pot for the last 2-3 minutes of cooking, so they release their juice but do not completely break down. Turn off the heat and immediately add the elderflower to the hot mixture — the flowers will start to release their aroma. Cover the pot and let it sit for 10-15 minutes to macerate.

Ingredients: Raspberry, elderflower
Adding the flowers after turning off the heat protects their delicate aroma from being destroyed by high temperatures. Cover loosely with a lid to keep the aromas from escaping.
4

After macerating, strain the hot mixture through a fine sieve into a large bowl or pitcher, pressing with a wooden spoon or slotted spoon to extract as much juice as possible. You can discard the fruit and floral remnants or use them as a topping for yogurt. If you want a very clear syrup, strain again through cheesecloth.

Ingredients: Rhubarb, Raspberry, elderflower
Use a fine mesh strainer and a spoon for pressing. The hot liquid will burn — keep your hands away from the steam. The correct syrup: intense color, smooth consistency without large pieces.

Chilling and seasoning

5

To the warm (but not hot) syrup, add the freshly squeezed lemon juice (squeeze the lemon by hand or using a juicer). Taste and sweeten if necessary — if you want to use honey as a sugar substitute, add it now (optional). Set the syrup aside to cool completely, then chill in the refrigerator for 30-60 minutes.

Ingredients: Lemon, Honey
A manual juicer and a sieve to remove seeds will be useful for squeezing the lemon. If you are adding honey, slightly cool the syrup before adding it to preserve the properties of the honey and make mixing easier.

Assembly and serving

6

In a pitcher, pour in the cooled syrup (about 300 ml of syrup — if you have more, adjust the proportions), add 900 ml of chilled sparkling water and gently stir with a spoon. Taste and adjust the proportions if necessary: if the drink is too strong, add more sparkling water; if too weak — add more syrup. Serve with ice and a sprig of fresh lemon balm. You can also add lemon slices for decoration.

Ingredients: Sparkling water, lemon balm, Lemon
Use a large jug (at least 1.5 l) and a wooden or silicone spoon for mixing to avoid losing bubbles. When mixing, move the spoon gently, not vigorously.

Serving

7

In a glass, place a few ice cubes, pour in the lemonade, leaving space for any additional ingredients. Garnish with a sprig of lemon balm and a single elderflower (if available), serve with a long spoon or straw. The drink tastes best chilled.

Ingredients: lemon balm, elderflower
Best glass: a tall highball glass. If you're serving at a party, prepare an extra pitcher of syrup and bottles of sparkling water so guests can adjust their drink themselves.

Fun Fact

💡

In Poland, elderflower has been used for centuries to prepare infusions, syrups, and compotes — traditionally, spring and summer are associated with its beneficial effects and delicate, floral aroma.

Best for

piknik przyjęcie ogrodowe upalne dni

Tips

🍽️ Serving

Serve very chilled, with ice and fresh lemon balm. For a more savory version, add a bit of tonic instead of some sparkling water. The syrup can also be served as an addition to desserts or ice cream.

🥡 Storage

Store the syrup in an airtight jar in the refrigerator for up to 5 days. Mix well before use. It is best to drink the prepared lemonade within 24 hours — carbonated water loses its fizz over time.

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