Rhubarb and red berry lemonade

Rhubarb and red berry lemonade

Total: 2 hr 35 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / person: 41 kcal
, Carbohydrate: 35 g

The combination of lemonade, rhubarb and red berries is guaranteed to tantalize the taste buds. Made with homemade fruit syrup, this lemonade not only comes in a pretty colour, but it also boasts a unique flavour that is fruity, sharp and semi-sweet all at the same time. It is a wonderfully refreshing choice for summer and also makes a great non-alcoholic aperitif.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Fruit syrup

300 g rhubarb, cut into pieces
100 g strawberries, cut in half
100 g raspberries
1 dl maple syrup
4 dl water


4 lemons, use only the juice
4 dl water, chilled
ice cube
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How it's done

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Fruit syrup

Place the fruit and maple syrup in a pan, mix, warm through over a medium heat. Add the water, cover and simmer for approx. 15 mins. until the fruit is stewed. Remove the pan from the heat, cover and leave to stand for approx. 15 mins. Pour the resulting juice through a sieve into a jug; do not crush the fruit. Cover and chill the syrup for at least 2 hrs.


Add the lemon juice and water to the syrup, top up with ice cubes, serve immediately.

Good to know
Tip: Keep the fruit pulp for your Bircher muesli or chia pudding, or use for the base of a fruit tart or for fruit bars.

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