Sorrel Lemonade Recipe
“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.
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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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