Recipe for: Sour sorrel water with lime and mint

Wash the sorrel thoroughly under running cold water, transferring the leaves several times to remove any sand. Unwrap the bunch of mint and rinse it with cold water, shake it off, and dry it with a paper towel or a salad spinner. Check the lime - if the skin is thick or waxed, scrub it with a brush under warm water.

Trim the thick stems of the sorrel with a knife (cut off the bottom 1-2 cm). Finely chop the leaves with a sharp knife on a cutting board, cutting 2-3 times in different directions to release the aroma. If you want a milder flavor, chop the sorrel very finely; for a more pronounced acidity, leave larger pieces.

In a large pitcher (1.5–2 l), place the chopped sorrel and 200 ml of cold water. Use a cocktail muddler or the end of a wooden spoon to gently crush the leaves for about 30 seconds to release the juices and aromas. After crushing, pour in the remaining water (1300 ml).

Cut the lime in half. Squeeze the juice from 1 and a half limes directly into a pitcher (use a manual juicer). From the remaining half lime, cut 6 thin slices for decoration and add them to the drink.

Tear the mint leaves from the thick stems. Leave a few nice leaves (about 10 g) whole for decoration. Put the rest of the leaves into a glass or small container and gently crush them with your hand or a muddler for 5-10 seconds — this is to release the essential oils, not to mash the leaves.

If you want to sweeten the drink, dissolve honey in 50 ml of warm (not hot) water in a separate cup, stirring until completely dissolved. Pour the dissolved honey into the pitcher and gently stir for 10–15 seconds until the ingredients are combined.

Add crushed mint leaves to the pitcher. Cover the pitcher with a lid or plate and place it in the refrigerator for 30–45 minutes to allow the flavors to meld. If you need the drink right away, let it sit for 10–15 minutes; longer steeping will give a more intense sorrel flavor.

Before serving, gently stir the pitcher with a spoon. In each glass, place a few ice cubes (optional), a slice of lime, and a single mint leaf. Pour the flavored water through a strainer to separate the sorrel leaves and stems. Serve immediately chilled.

If you want to achieve a more pronounced pink hue and acidity, add 80–100 g of finely chopped raw rhubarb to the extraction stage (step 3). Rhubarb will increase the acidity and add a slight tartness. Alternatively, replace some of the water with sparkling water just before serving to get a fizzy version.