Rhubarb lemonade

Rhubarb lemonade

Total: 55 Min. | Active: 25 Min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 40 kcal
, Carbohydrate: 10 g


2 litres


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:

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2 ½ dl water
200 g sugar
300 g rhubarb, cut into pieces
1 cm ginger, coarsely chopped


1 lemon, use only the juice
1 ½ litres sparkling mineral water
some ice cubes
4 sprigs rosemary
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How it's done

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Bring the water, sugar, rhubarb and ginger to the boil in a pan. Cover and simmer for approx. 10 mins., leave to cool. Pour the syrup through a sieve, don't squeeze out the rhubarb.


Mix the syrup and lemon juice in a jug, pour in the sparkling water. Garnish the lemonade with ice cubes and rosemary.

Good to know
Tip: Use the cooked rhubarb for sweetening muesli and yoghurt.

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