"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 lemon got a big bunch of sorrel? Is it sour? Nothing like that! Let's make an unconventional emerald lemonade.
First you need to cook ginger syrup. Take ginger root, clean and cut into strips.
In a saucepan, mix 300 ml of water and 4 tablespoons of sugar. Add ginger, bring to a boil and reduce the heat to a minimum. Cook for 25-30 minutes. The syrup should be boiled for a third. Then it should be filtered and put to cool. This syrup in a sealed 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" any convenient kitchen device. I was helped in this difficult matter by a simple submersible blender.
The resulting mass is cheerful green mixed with 0.5 l of water 200 ml 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. strongly carbonated water. In a large jug to a third of the ice fill, pour lemonade, decorate with slices of lemon.