Pink lemonade with strawberries, rhubarb and basil recipe - ReCiPes
Stock Foto Pink lemonade with strawberries, rhubarb and basil

Natural lemonade pleasantly refreshes and charges with vitamins, energy and a good mood. And this pink lemonade will be a real hit of your summer! In addition to lemon juice, it also includes strawberries, basil, rhubarb and soda. All tastes are perfectly combined with each other; lemonade turns out to be moderately sweet, with sourness – what you need on a sunny day. This drink will appeal to both adults and children. If you wish, you can pour your favorite alcohol into a glass.

Recommended

come back
print version

Time: 2 hours
Complexity: easy
Servings: 4

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Rhubarb Syrup

  • 1 stalk of rhubarb, chopped
  • 2 tbsp. Sahara

Strawberry-basil puree

  • 6 – 8 strawberries
  • 4 large basil leaves

Lemonade

  • 1 and 1/4 Art. freshly squeezed lemon juice, chilled + 4 lemon slices, for serving
  • 1 tbsp. sparkling water
  • 4 fresh basil leaves for serving



Recipe preparation:

  1. Rhubarb Syrup:

    In a small saucepan, mix rhubarb and 2 tbsp. water and bring to a boil. Reduce heat and add sugar. Stir until sugar is completely dissolved, then remove from heat. Let it brew for about 2 hours to let the syrup cool completely. Strain into a container with a lid and refrigerate until completely cooled.

  2. Strawberry-basil puree:

    Mix strawberries, basil and 1/4 tbsp in a blender. chilled rhubarb syrup and beat until smooth. Transfer to a jug.

  3. Lemonade:

    Mix lemon juice and 1 and 1/4 tbsp in a jug. chilled rhubarb syrup with strawberry-basil puree and mix thoroughly. Add sparkling water and mix gently. Pour the cocktail into 4 glasses filled with ice, decorate each serving with a slice of lemon and a leaf of basil. Serve. Store the remaining rhubarb syrup in a closed container in the refrigerator for up to 2 weeks.

Categories:

Post Your Thoughts