"When life gives you a lemon, don't complain— make lemonade out of it!" - said the American philosopher and journalist Napoleon Hill. And if, in addition to the lemon, you got a large bunch of sorrel? Is it sour? Nothing like that! Let's make an unconventional emerald lemonade.
| Cook Time | 30 minutes |
| Servings |
|
Ingredients
- 150 gram Sorrel
- 4 tablespoons Sugar
- 1 liter Water, carbonated
- 3 tablespoons Ginger
- Lemon juice (from 1 Lemon)
Ingredients
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Instructions
- First you need to prepare ginger syrup. Take the ginger root, peel and cut into strips. In a saucepan, mix 300 ml of water and 4 tablespoons of sugar. Add the ginger, bring to a boil and reduce the heat to a minimum. Cook for 25-30 minutes. The syrup should boil by a third. Then it should be filtered and put to cool. This syrup in a closed container can be stored in the refrigerator for up to a month.
- Sorrel leaves should be thoroughly washed and dried. Then grind to a state of "almost puree" with any convenient kitchen appliance. A simple immersion blender helped me in this difficult task.
- The resulting mass of cheerful green color is mixed with 0.5 liters of water, 200 ml of ginger syrup and lemon juice. Leave to infuse in the refrigerator for 10-15 minutes. For those who like sweeter, I suggest adding 1-2 tablespoons of sugar.
- Then strain through a fine sieve and add the remaining 0.5 liters. highly carbonated water. Pour ice into a large jug for a third, pour lemonade, garnish with lemon slices.
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