Isn't it nice here, in the shade of the oak tree? The perfect spot to enjoy a little strawberry rhubarb lemonade don't you think? I admit that at the moment the idea of turning on the oven is a bit off-putting to me (which won't stop me from making tarts in the coming weeks, that's for sure). So to use up these few rhubarb branches and this handful of Breton gariguettes, I've gone all out on a refreshing drink!
The base of this strawberry rhubarb lemonade is a syrup made very simply by stewing rhubarb, strawberries and a touch of lemon (and a little brown sugar, essential for the sweet touch of the syrup) in a saucepan. I won't tell you about the delicious smell that was floating in the kitchen at that moment... Anyway, once the syrup is ready, we let it cool and add sparkling water and ice cubes, yes yes it's that simple!
I give you the complete step by step at the bottom of the article ;)
- 500 g rhubarb stalks
- 180 g cut strawberries
- 200 g brown sugar
- 2 lemons
- 2 liters sparkling water
- Ice cubes
- Start by cutting the rhubarb into small pieces, and cut the strawberries in half. Grate the zest of a lemon.
- Put the fruits in a saucepan, add 350ml of water and heat medium heat for about twenty minutes (all the fruits must be well cooked).
- Using a Chinese filter the syrup obtained. Add the juice of two lemons and let cool completely before placing in the refrigerator.
- Pour the cold syrup into a bottle or directly into tall glasses with a large dose (don't worry, it will be much less sweet than commercial syrups anyway).
- Add ice cubes and consume immediately!
Hummmmmm... this lemonade is delicious!