Rabarbowa lemoniada z bazylią (Drukuj)
Orzeźwiający napój łączący kwaskowatość rabarbaru, świeżość cytryny i aromatyczną bazylię - idealny na ciepłe dni.
# Składniki:
→ Fruits
01 -
2 cups rhubarb, chopped
02 -
1 cup water
03 -
½ cup sugar
04 -
1 cup freshly squeezed lemon juice
05 -
3 cups cold water
→ Herbs
06 -
½ cup fresh basil leaves
# Kroki wykonania:
01 -
In a saucepan, combine the chopped rhubarb, 1 cup of water, and sugar. Bring to a boil over medium heat, then reduce to a simmer and cook for 10 minutes, or until the rhubarb is soft.
02 -
Strain the rhubarb mixture through a fine mesh sieve into a bowl, discarding the solids. Allow the rhubarb syrup to cool.
03 -
In a pitcher, combine the cooled rhubarb syrup, freshly squeezed lemon juice, and 3 cups of cold water. Stir well.
04 -
Add the fresh basil leaves to the pitcher and let the mixture steep for at least 30 minutes in the refrigerator before serving.
05 -
Serve over ice, garnished with additional basil leaves if desired.
# Uwagi:
01 -
Adjust the sweetness by adding more or less sugar according to your taste.
02 -
For a sparkling version, substitute cold water with sparkling water.
03 -
This lemonade pairs well with light summer dishes or as a refreshing drink on its own.