Cool yourself down in the hot summer days with a glass of light, refreshing lemonade. Welcoming guests? They will be in a wild delight!
rhubarb (stems) – 500 g
cane sugar – 400 g
sparkling water – 2 L
spring water – 500 ml
fresh mint – a small bunch
lemon – 1
ice – optional
- Rinse the rhubarb stalks and cut into small pieces.
- Transfer to a saucepan, cover with sugar and add a little water. Bring to a boil and simmer for 10-15 minutes, until the rhubarb begins to disintegrate into fibers. If the rhubarb is large, cook longer. Then remove from heat and cool.
- Pour 200 ml of the resulting syrup with rhubarb into a jug, squeeze 1/3 lemon juice, add slightly mashed mint leaves and top up with chilled sparkling water. Mix with a spoon.