"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.
| 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 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.
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