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Rhubarb-Strawberry Lemonade with a Hint of Spice - photo 1
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Rhubarb-Strawberry Lemonade with a Hint of Spice

Napoje Dishes for Special Occasions 60 min Easy 6 wyświetleń ~41.22 PLN - (0)
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Description

Refreshing, homemade lemonade with a beautiful ruby color that perfectly combines the seasonal flavors of spring and summer. The sweet and sour rhubarb paired with ripe, juicy strawberries creates the base for this unique drink. Its extraordinary character is enhanced by the spicy notes of star anise and cinnamon sticks, which subtly break the fruity sweetness, creating a complex and intriguing flavor bouquet. The lemonade is not only delicious but also looks stunning in a glass pitcher, decorated with fresh mint and lemon slices. It is the perfect non-alcoholic drink for summer garden parties, family barbecues, or simply as a moment of refreshment on a hot day. It can be served to both children and adults, allowing everyone to enjoy the taste of truly homemade refreshment.

Składniki (10)

Servings:
6
  • Rhubarb 500 g
  • Fresh strawberries 300 g
  • White sugar 150 g
  • Lemon 6 szt.
  • Water 500 ml
  • Sparkling water 1000 ml
  • Star anise 2 szt.
  • 🌿 Przyprawy
  • Cinnamon stick 2.5 szt.
  • ✨ Opcjonalne
  • Fresh mint 0.5 pęczek
  • Ice cubes 300 g
💰 Szacowany koszt dania: ~41.22 PLN (6.87 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of rhubarb-strawberry syrup

1

Start by preparing the fruits. Rinse the rhubarb stalks thoroughly under running water. Cut off and discard the leafy ends and the woody bases of the stalks. Chop the rhubarb into smaller pieces, about 1-2 cm thick. Next, wash the strawberries, gently pat them dry with a paper towel, and remove the green stems.

Ingredients: Rhubarb, Fresh strawberries
Use a sharp knife and a cutting board. If the rhubarb stalks are very thick and fibrous, you can peel them with a vegetable peeler, but this is not necessary for young stalks.
2

In a medium-sized pot (with a capacity of about 2-3 liters), place the chopped rhubarb, strawberries (whole or halved if they are large), sugar, cinnamon stick, and star anise. Pour in 500 ml of water and gently stir with a wooden spoon to help the sugar start dissolving.

Ingredients: Rhubarb, Fresh strawberries, White sugar, Water, Star anise, Cinnamon stick
A pot with a thick bottom will prevent the sugar from burning. You don't need to stir the ingredients too vigorously; it's enough for the sugar to be mostly submerged in the water.
3

Place a pot over medium heat and bring the mixture to a boil, stirring occasionally. When the syrup starts to boil, reduce the heat to the minimum so that the liquid just gently 'pulses' (with single bubbles appearing). Simmer for about 15-20 minutes. The syrup is ready when the rhubarb has completely broken down and the strawberries are very soft.

Do not cook the syrup over high heat, as the water will evaporate too quickly and the fruit may burn. After 15 minutes, the syrup should have a beautiful, deep red color and an intense fruity-spicy aroma.
4

Remove the pot from the heat. Prepare a large bowl or another pot, and place a fine-mesh strainer on top. Carefully pour the hot syrup through the strainer to separate the liquid from the fruit remnants. Allow the syrup to drain freely. You can gently press the fruit with a spoon to extract the remaining juice, but do not force it through to keep the syrup clear.

Be careful, as the syrup is very hot. Use kitchen gloves. You can use the remaining fruit pulp as a topping for oatmeal, yogurt, or as a filling for sweet rolls.
5

Set the strained syrup aside to cool completely at room temperature. This process will take about 1-2 hours. To speed it up, you can place the bowl with the syrup into a larger bowl filled with cold water and ice. Once cooled, pour the syrup into a bottle or jar and place it in the refrigerator for at least 30 minutes to chill thoroughly.

It is absolutely crucial that the syrup is cold before mixing it with the other ingredients. Adding warm syrup to ice will cause the ice to melt immediately, resulting in a watered-down lemonade.

Preparing lemonade

6

While the syrup is cooling, prepare the lemon juice. Cut each lemon in half. Using a citrus juicer (manual or electric), squeeze the juice from all the halves into a glass or bowl. Try to remove any seeds that have fallen into the juice.

Ingredients: Lemon
To get more juice, roll each lemon on the countertop before cutting it, pressing down firmly with your hand. This will break the internal membranes and release more liquid. From 4 lemons, you should get about 200-250 ml of juice.
7

Prepare a large glass pitcher with a capacity of at least 2 liters. Pour in the entire chilled rhubarb-strawberry syrup and freshly squeezed lemon juice. Mix everything thoroughly with a long spoon to combine the flavors. At this stage, you have the base for the lemonade.

If you are not serving the lemonade right away, you can store this base in a pitcher in the fridge for a few hours. Add the sparkling water and ice just before serving.
8

Just before serving, fill the pitcher with the lemonade base with ice cubes (optional) to about 3/4 of its height. Then, slowly pour in the very cold sparkling water until the pitcher is full. Additionally, to enhance the aroma, you can toss in a handful of fresh mint leaves. Gently stir one last time and serve immediately.

Ingredients: Sparkling water, Ice cubes, Fresh mint
Pour the sparkling water slowly down the side of the pitcher to avoid losing too many bubbles. Do not stir too vigorously for the same reason. Enjoy!

Fun Fact

💡

Rhubarb, although treated as a fruit in the kitchen and mainly used for desserts, is botanically a vegetable. In 1947, a court in New York officially classified it as a fruit to lower import duties, which were lower for fruits than for vegetables.

Best for

Letnie przyjęcie w ogrodzie Piknik Orzeźwienie w upalny dzień Bezalkoholowy drink na spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve in tall glasses with plenty of ice. Decorate each serving with a fresh mint leaf, a thin slice of lemon, and a fresh strawberry. You can add frozen fruits (strawberries, raspberries) instead of some ice cubes to keep the drink cold and prevent it from diluting too quickly.

🥡 Storage

Prepared rhubarb syrup can be stored in a tightly sealed bottle or jar in the refrigerator for up to 7 days. The lemonade itself (syrup mixed with lemon juice) can also be kept in the refrigerator, but always add sparkling water and ice just before serving to maintain the refreshing bubbles.

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