Recipe for: Rhubarb-Strawberry Lemonade with Linden Honey and Fresh Mint - photo 1
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Recipe for: Rhubarb-Strawberry Lemonade with Linden Honey and Fresh Mint

Drinks May Day 20 min Easy 6 views ~37.00 PLN - (0)
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Description

Refreshing summer lemonade combining the tartness of rhubarb and strawberries with the gentle sweetness of linden honey and the aroma of fresh mint. This drink is light, with a pink color and herbal finish, perfect for warm afternoons, barbecues, and picnics. The preparation involves briefly simmering rhubarb and strawberries, straining through a sieve, seasoning with lemon juice and honey, and then diluting with sparkling water — resulting in a fizzy, refreshing lemonade with a pleasant texture. It can be served in a pitcher with ice cubes and mint sprigs; it pairs wonderfully with light snacks, salads, and fruit desserts.

Ingredients Used

Ingredients (8)

Servings:
4
  • Rhubarb 400 g
  • Strawberry 300 g
  • Honey 80 ml
  • Lemon 0.8 pcs (~60 g)
  • Sparkling water 1000 ml
  • Fresh mint 0.5 bunch (~15 g)
  • ✨ Optional
  • Ginger 5 g
  • Sugar 10 g
💰 Estimated dish cost: ~37.00 PLN (9.25 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of the ingredient

1

Wash the rhubarb under running water. Remove the leaves (discard them) and the ends of the stalks. Cut the rhubarb into pieces about 2 cm long until you have 400 g. Wash the strawberries, remove the stems, and cut the larger fruits in half, preparing 300 g.

Ingredients: Rhubarb, Strawberry
Use a cutting board and a sharp knife. Rhubarb leaves are toxic — be sure to remove them. The weight of the ingredients should be after washing.

Compote (flavor extraction)

2

Place the chopped rhubarb in a medium saucepan (about 1.5–2 l). Add 50 ml of sparkling mineral water (or regular) — just enough to prevent the rhubarb from burning. Set over medium heat and cook for 8-10 minutes, stirring with a wooden spoon, until the rhubarb begins to break down and release its juice.

Ingredients: Rhubarb
Use a saucepan with a diameter of 18–20 cm with a thick bottom. Stir to avoid sticking. The right moment: the rhubarb is soft and has an intense pink color.

Compote (adding strawberries)

3

In the pot with the soft rhubarb, add the strawberries and, if using, grated ginger (5 g). Cook everything for another 2-3 minutes — the strawberries should soften but not turn into mush.

Ingredients: Strawberry, Ginger
If you want a more intense ginger aroma, add it earlier. Be careful not to cook longer than indicated — you will lose the freshness of the strawberries.

Purée and syrup

4

Remove the saucepan from the heat and wait 2 minutes for the mixture to cool slightly. Strain the contents through a fine sieve into a large bowl, pressing with a wooden spoon or silicone spatula to extract all the juice and pulp from the peel. Whisk the mixture vigorously for 1–2 minutes. Add 60 g of linden honey (half of the prepared amount) to the resulting liquid and mix until completely dissolved — if the honey does not dissolve well, gently heat the mixture to a maximum of 40°C before mixing.

Ingredients: Rhubarb, Strawberry
Use a fine sieve or a cheesecloth for a clear drink. Do not heat the honey above 40°C, as it will lose its aroma.

Seasoning

5

To the strained juice, squeeze the juice of one lemon (about 60 g) and mix. Taste the drink and sweeten with the remaining honey (the rest 20 g) or optionally 10 g of sugar if needed. If you want a stronger mint flavor, add a few chopped mint leaves and gently crush them with your hand before adding (known as muddling).

Ingredients: Lemon, Sugar, Fresh mint
Use a lemon juicer for ease. Taste the drink after adding the lemon juice to adjust the sweetness.

Assembly of the lemonade

6

Pour the prepared concentrate into a pitcher with a capacity of at least 1.5 l. Add 1000 ml of chilled sparkling mineral water and gently stir with a drink spoon for 10–15 seconds to combine the ingredients without losing the bubbles. Taste and adjust with additional honey or sugar if needed.

Use a large transparent pitcher (1.5–2 l) and a long bar spoon. Stir slowly to avoid losing the carbonation.

Serving

7

Fill tall glasses with ice cubes, pour in the lemonade, add a sprig of fresh mint and a slice of lemon on the rim of the glass. Serve immediately to maintain the fizz and freshness of the flavors.

Ingredients: Fresh mint, Lemon
The best are highball glasses. If you're serving at a party, prepare ice and mint in separate bowls in advance.

Variations and adjustments

8

If you want a less fizzy version: use 500 ml of sparkling water and 500 ml of still water. For a more pronounced ginger flavor, add 5 g of grated ginger while cooking. For an adult version, you can add 40–60 ml of vodka or gin to the pitcher just before serving.

Ingredients: Ginger
Add the alcohol only when serving and inform your guests. If you add alcohol, reduce the sparkling water by 50–100 ml.

Fun Fact

💡

Rhubarb was once mainly used as a medicinal plant and only over time gained popularity in desserts and compotes. The combination of rhubarb with linden honey is a regional touch – linden honey is valued in Poland for its delicate floral aroma.

Best for

Letnie popołudnie Grill Piknik

Tips

🍽️ Serving

Serve well chilled, in transparent highball glasses with a few mint leaves and a slice of lemon. To make the lemonade clearer, store the concentrate and sparkling water separately and mix just before serving. For adults, add 40–60 ml of gin or vodka per pitcher.

🥡 Storage

Store the concentrate (strained juice) in the refrigerator for up to 48 hours in a closed container. Keep the sparkling water separately in a cool place. After adding the sparkling water, the lemonade tastes best immediately; the bubbles diminish over time.

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