Recipe for: Sour Sorrel Drink with Rhubarb and Mint - photo 1
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Recipe for: Sour Sorrel Drink with Rhubarb and Mint

Drinks Plant-based cuisine 30 min Easy 16 wyświetleń ~20.10 PLN * - (0)
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Description

Sour sorrel drink with rhubarb and mint is a light, tangy-herbaceous beverage perfect for spring days. It combines Polish sorrel with a fresh, slightly lemony aroma with red rhubarb, whose sweetness and acidity balance with soft mint to create a juicy, pink-green drink. Served chilled with sparkling water, a slice of lemon, and a mint leaf, it is great as a drink for light snacks, picnics, or as an alternative to sweet lemonades. It has a distinct acidic character (sorrel + rhubarb) that can be softened by adding honey or more water; visually, it presents beautifully due to the contrast of the pink syrup and green mint leaves.

Ingredients Used

Ingredients (9)

Servings:
4
  • Sorrel 80 g
  • Rhubarb 300 g
  • Mint 30 g
  • Sparkling water 800 ml
  • Sugar 100 g
  • Water 200 ml
  • Lemon 0.8 szt. (~60 g)
  • ✨ Opcjonalne
  • Ice 200 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~20.10 PLN (5.03 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb and sorrel syrup

1

Wash the rhubarb under running water. Cut off the tough ends and fibrous parts (about 1–2 cm from the ends), then chop the rhubarb into pieces 1–2 cm long. Weigh 300 g of chopped rhubarb and transfer it to a medium saucepan.

Ingredients: Rhubarb
Use a cutting board and a sharp kitchen knife. A small saucepan with a diameter of 18–20 cm is ideal. Remove the fibers from the rhubarb, as they can leave a stringy texture.
2

In a saucepan, add 100 g of sugar and 200 ml of water to the rhubarb. Place over medium heat and stir with a wooden spoon until the sugar dissolves. When the mixture starts to boil, reduce the heat to low and cook for 8–10 minutes, until the rhubarb softens and begins to break down — a pink-colored pulp should form.

Ingredients: Rhubarb, Sugar, Water
Use a wooden spoon or silicone spatula. Cook over medium heat until the mixture starts to gently foam and the rhubarb softens; too high heat will cause the sugar to burn.
3

In the meantime, wash the sorrel (80 g). Tear off the thicker stems and finely chop the leaves. Add the chopped sorrel to the pot for the last 2 minutes of cooking — the sorrel will quickly release its color and acidity, do not cook it for long to avoid losing its freshness.

Ingredients: sorrel
Use a strainer to drain the leaves after washing. Cut the sorrel with a knife quickly to prevent the leaves from darkening.
4

Remove the pot from the heat and strain the hot mixture through a fine sieve into a bowl or jug, pressing with a spoon or spatula to extract as much liquid as possible. Leave the pulp in the sieve — you can use it later as a topping for yogurt or ice cream.

Ingredients: Rhubarb, sorrel
Use a metal sieve with fine mesh or cheesecloth. Press gently — too much pressure may push through small fibers of the rhubarb.
5

Allow the syrup to cool to room temperature (about 15–20 minutes). After cooling, taste it, and if the syrup is too sour, you can dissolve an additional 1–2 tablespoons of honey (optional) or add some warm water until the flavor is balanced.

Ingredients: Honey
Taste the syrup with a teaspoon. If you are using honey, add it after cooling — do not add it to the boiling mixture, as it will lose its aroma.

Assembly and serving

6

Muddle the mint: tear off a few nice leaves for decoration and gently crush the rest between your fingers or hit them with the flat side of a spoon to release the essential oils. Pour the strained, cooled syrup into a pitcher — use about 200 ml of syrup (measure 200 ml). Add the juice of 1 lemon (about 30–40 ml) and stir with a wooden spoon.

Ingredients: mint, Lemon, Rhubarb, sorrel
To crush the mint, use the back of a spoon or a muddler. If you don't have a measuring cup, use a 250 ml glass as a reference.
7

Pour 800 ml of well-chilled sparkling water into the pitcher with the syrup and gently stir with a spoon to avoid losing all the fizz. Taste the drink and if necessary, adjust the flavor with a bit of honey or more lemon juice.

Ingredients: Sparkling water, Honey
Use a large glass pitcher. Stir slowly from the bottom up to keep the bubbles.
8

Fill the glasses with ice cubes (optional), pour in the drink, and garnish with a mint leaf and a thin slice of lemon or a rhubarb stalk. Serve immediately — best very chilled.

Ingredients: Ice, mint, Lemon
The best are tall long drink glasses. If the drink has been in the fridge, stir again before pouring. Additionally, you can add extra mint leaves for aroma.

Fun Fact

💡

Sorrel has been on Polish tables for centuries and was traditionally used in soups (e.g. sorrel soup). The combination of sorrel and rhubarb is a spring variation based on two seasonal sour plants, popular in regions where both plants were commonly available.

Best for

piknik spotkanie wiosenne lekki obiad

Tips

🍽️ Serving

Serve very chilled, garnished with fresh mint and a slice of lemon. If you want a less fizzy version, use half the amount of sparkling water and half still water. For adults, you can add a splash of rye vodka or flavored vodka for a cocktail variation.

🥡 Storage

Store the syrup in a tightly sealed jar in the refrigerator for 3–4 days. The diluted drink is best consumed immediately; after adding sparkling water, it loses its bubbles within a few hours. If the syrup thickens in the refrigerator, gently warm it before use or dilute it with warm water.

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