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Rhubarb-Lavender Lemonade with Honey and Thyme - photo 1
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Rhubarb-Lavender Lemonade with Honey and Thyme

Drinks For Kids Snacks 60 min Easy 4 wyświetleń ~26.04 PLN - (0)
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Description

Refreshing, homemade lemonade with a beautiful pink hue that embodies the essence of early summer. This drink combines the tartness of seasonal rhubarb, the sweetness of natural honey, a subtle floral note of lavender, and a herbal hint of fresh thyme. The origin of lemonade as a beverage dates back to medieval Egypt, but this version is a modern interpretation of the classic, utilizing the treasures of European gardens. The perfectly balanced flavor – sweet, sour, and aromatic – makes it an excellent choice for hot days, garden parties, or picnics. Visually, it delights with its pastel color, and served in a glass pitcher with lemon slices and sprigs of thyme, it becomes a true centerpiece on the table. It can be enjoyed on its own or as a base for summer cocktails.

Składniki (7)

Servings:
6
  • Rhubarb 500 g
  • Water 1500 ml
  • wildflower honey 120 g
  • Lemon juice 120 ml
  • 🌿 Przyprawy
  • Dried lavender flowers 2 łyżeczki
  • ✨ Opcjonalne
  • Fresh thyme 6 g
  • Lemon for decoration 1 szt.
💰 Szacowany koszt dania: ~26.04 PLN (4.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of rhubarb syrup

1

Start by preparing the rhubarb. Rinse the stalks thoroughly under cold running water. Cut off and discard the leaves (they are toxic!) and the woody ends. You do not need to peel the stalks, as the skin will give the syrup a beautiful pink color. Cut the stalks crosswise into smaller pieces, about 1-2 cm thick.

Ingredients: Rhubarb
Use a sharp knife and a stable cutting board. Even pieces will ensure even cooking. If your rhubarb is particularly thick, you can cut it in half lengthwise before slicing it crosswise.
2

Place the chopped rhubarb in a medium-sized pot (with a capacity of about 2-3 liters). Pour in 500 ml of water. Set the pot over medium heat and bring to a boil. Once the water starts to boil, reduce the heat to the minimum so that the liquid just gently 'bubbles'. Cover the pot and cook for about 15-20 minutes.

Ingredients: Rhubarb, Water
The goal is to completely cook the rhubarb until it turns into a soft puree. Stir occasionally with a wooden spoon to prevent the rhubarb from sticking to the bottom of the pot.
3

After 15-20 minutes of cooking, when the rhubarb is completely soft, remove the pot from the heat. Add the dried lavender flowers and honey. Mix everything thoroughly until the honey is completely dissolved. Cover the pot and let it sit for 10 minutes to allow the flavors to meld and the lavender to steep.

Ingredients: Dried lavender flowers, wildflower honey
Do not cook the syrup after adding honey and lavender. Too high a temperature can destroy the valuable properties of honey and make the lavender aroma bitter. The heat of the syrup is enough to extract their essence.
4

Prepare a large bowl and place a fine sieve or colander lined with a double layer of cheesecloth on top. Carefully pour the hot contents of the pot into the sieve. Allow the syrup to drain freely into the bowl for about 15-20 minutes. Then, gently press the rhubarb pulp with a spoon or spatula to extract as much juice as possible. Do not push the pulp through the sieve to keep the syrup clear.

This is a key step for achieving a clear, beautiful syrup. Using cheesecloth is the best way to filter out even the smallest particles. You can use the remaining rhubarb pulp as an addition to oatmeal, yogurt, or as a puree for cake.
5

Leave the obtained clear syrup in a bowl to cool completely at room temperature. Then place it in the refrigerator for at least 30 minutes to chill well. The cold syrup will mix better with the other lemonade ingredients.

You can speed up the cooling process by placing the bowl with the syrup into a larger bowl filled with cold water and ice (a so-called ice bath). The syrup can be prepared the day before and stored in the refrigerator in a sealed jar.

Lemonade composition

6

In a large pitcher (with a capacity of at least 2 liters), combine the chilled rhubarb-lavender syrup, freshly squeezed lemon juice, and the remaining 1000 ml of cold water. Stir everything thoroughly with a long spoon until all the liquids are combined and the drink achieves a uniform color.

Ingredients: Lemon juice, Water
Try the lemonade at this point. If you prefer a sweeter taste, you can add a bit more honey. If you prefer it more sour, add more lemon juice. Remember that adding ice will slightly dilute the drink.

Serving

7

Prepare tall glasses. Fill each one with about 1/3 ice cubes. If you are using optional ingredients, add a slice of lemon to each glass. You can also add a few sprigs of fresh thyme to the pitcher for extra aroma.

Ingredients: Fresh thyme, Lemon for decoration
Use clear glasses to showcase the beautiful color of the lemonade. Instead of regular ice cubes, you can freeze edible flowers (e.g. pansies) or small fruits (e.g. raspberries) in them, which will further enhance the appearance of the drink.
8

Fill the prepared glasses with the ready lemonade. You can additionally decorate each serving with a fresh sprig of thyme. Serve immediately while it is perfectly cold and refreshing.

Ingredients: Fresh thyme
For a more impressive look, you can use a vegetable peeler to create thin ribbons from the raw rhubarb stalk and place them in glasses as decoration. Colorful, eco-friendly straws also work well.

Fun Fact

💡

Rhubarb, although used in the kitchen as a fruit for pies and desserts, is botanically a vegetable. In the United States, 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 Baby shower Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the lemonade in tall 'highball' glasses or rustic jars with handles. For an 'adult' version, add 40 ml of gin or white rum to each glass. To make a sparkling version, replace half of the water (500 ml) with very cold sparkling water, adding it at the very end, just before serving.

🥡 Storage

It is best to consume the prepared lemonade on the day it is made. It can be stored in the refrigerator in a closed pitcher for up to 2 days. The rhubarb syrup can be stored much longer - in a tightly sealed jar or bottle in the refrigerator for up to 2 weeks. This way, you can prepare fresh lemonade at any time.

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