Recipe for: Sorrel lemonade with mint and linden honey - photo 1
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Recipe for: Sorrel lemonade with mint and linden honey

Drinks Plant-based cuisine 45 min Easy 7 wyświetleń ~15.60 PLN * - (0)
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Description

Refreshing, spring lemonade based on Polish sorrel, fresh mint, and aromatic linden honey. This drink has a vibrant green color, a distinct, pleasantly tart note of sorrel softened by the sweetness of honey and lemon, and the freshness of mint. Perfect for spring gatherings, picnics, and serving with a light brunch featuring asparagus or cold soups. The infusion of sorrel and mint leaves creates a delicate, green extract that becomes sparkling and elegant when mixed with sparkling water, while the addition of linden honey gives it a floral finish.

Ingredients Used

Ingredients (9)

Servings:
4
  • Sorrel 80 g
  • Mint 30 g
  • Honey 60 ml
  • Water 250 ml
  • Sparkling water 1000 ml
  • Lemon 2 szt. (~160 g)
  • Ice 200 g
  • ✨ Opcjonalne
  • Sugar 10 g
  • Rhubarb 100 g
💰 Szacowany koszt dania: ~15.60 PLN (3.90 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the sorrel and mint under cold running water, shaking the leaves to remove any sand. Gently dry in a salad spinner or lay out on a clean cloth. Weigh 80 g of sorrel (roughly measured bunch) and 30 g of mint (1 bunch). Wash the lemons, dry them, and cut them in half — squeeze the juice into a small bowl (you should get about 80–100 ml of juice from 2 lemons). If using rhubarb, peel off the outer stringy skin and cut into thin ribbons using a vegetable peeler.

Ingredients: sorrel, mint, Lemon, Rhubarb
Use a sieve/salad spinner, a chef's knife to cut the rhubarb, and a manual lemon juicer. Accurately weighing the ingredients will improve the consistency of flavor.

Infusion

2

Heat 250 ml of water to just below boiling point (about 95°C). Place the sorrel and mint leaves in a heatproof bowl or a jug with a capacity of at least 1 l. Pour the hot water over them so that the leaves are completely submerged. Cover with a plate or lid and let it steep for 10 minutes for a beautiful extraction: the leaves should change to a more faded color, the water will take on a distinctly green hue and aroma.

Ingredients: Water, sorrel, mint
Use a glass bowl or a ceramic jug and a fine sieve. The cover retains steam and improves extraction efficiency. Do not pour boiling water (100°C) directly to avoid destroying delicate aromas.
3

After 10 minutes, strain the infusion through a fine sieve lined with cheesecloth into a clean container, pressing the leaves firmly with a wooden spoon to extract the maximum juice. You should obtain about 200–220 ml of green extract. If the extract is very bitter, you can pour off the first tablespoons of liquid and replace them with fresh water for a milder taste.

Ingredients: sorrel, mint
Use a wooden spoon to press and a sieve with holes of 1-2 mm or several layers of cheesecloth. A common mistake is pressing the leaves too hard, which increases bitterness — press gently.

Sweetening and Balancing

4

Gently heat 60 g of linden honey — preferably in a water bath (a small pot with hot water, a jar of honey in the bath) for 30–60 seconds, until it becomes more liquid. Add the warmed honey to the still warm extract and stir with a spoon until completely dissolved. Then gradually add lemon juice, mixing and tasting after each spoonful. If you want a more pronounced sweetness, add the optional 10 g of sugar and stir until dissolved.

Ingredients: Lemon, Sugar
Use a metal or silicone spoon and a small saucepan for the water bath. If you add honey to cold extract, it will be difficult to dissolve — gently warming the honey makes the process easier.

Cooling

5

Set the mixture aside to cool to room temperature (about 15–20 minutes). Once it is lukewarm, place it in the refrigerator for at least 20–30 minutes to chill well. If you're short on time, add a few ice cubes, but keep in mind that they will dilute the drink.

Ingredients: Ice
Do not add cold sparkling water to hot extract — it will lose its fizz. Cooling in the fridge is the best way to preserve the bubbles later.

Combining and Serving

6

Pour the chilled extract into a pitcher with a capacity of at least 1.5 l. Slowly add 1000 ml of chilled sparkling water while gently stirring with a long spoon in an up-and-down motion 8–10 times to preserve some of the fizz. Add ice cubes and a few sprigs of mint along with lemon slices to the pitcher for decoration and aroma. Taste and if necessary, adjust with an additional tablespoon of honey or a teaspoon of lemon juice.

Ingredients: Sparkling water, Ice, mint, Lemon, Rhubarb
Use a glass pitcher with a capacity of at least 1.5 l and a long bar spoon. Stir gently to avoid losing the carbonation. Additionally, you can add ribbons of rhubarb for decoration and a light aroma.

Decoration and serving

7

Serve the lemonade in tall glasses with a few ice cubes, a sprig of fresh mint, and a slice of lemon on the rim. If you are using rhubarb, add one or two thin ribbons to each glass — they will look impressive and gently impart flavor.

Ingredients: Ice, mint, Lemon, Rhubarb
For serving, it's best to use highball glasses or water goblets. For a more elegant version, serve in a transparent pitcher with visible ribbons of rhubarb and mint leaves.

Fun Fact

💡

Sorrel has been used in traditional Polish cuisine for sour soups (sorrel soup) and as an addition to sauces. Its refreshing acidity pairs wonderfully with linden honey, which has been valued in Poland for centuries for its delicate, floral aroma.

Best for

wiosenny piknik brunch ogród i grill

Tips

🍽️ Serving

Serve well chilled in tall glasses, garnished with mint and lemon. If you are expecting guests, prepare the extract base in advance and add sparkling water just before serving to maintain the fizz. For children or those avoiding honey, use maple syrup or additional sugar.

🥡 Storage

Store in a closed pitcher in the refrigerator for up to 48 hours. Add sparkling water only before serving to prevent the drink from losing its bubbles. Freezing is not recommended (changes the consistency of honey and loses aroma).

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