If you're thinking "rhubarb with rosemary? How is that supposed to taste?" We say our homemade rhubarb lemonade with rosemary tastes SUPER.
prep time 5Min.
cook time 15Min.
Judgment beverages, fruit vegetables
Country & Region America, Germany
500Grhubarbfresh or frozen
1small bunch of rosemary
Mineral waterfor pouring
Wash the rhubarb and bring to a boil with the water, sugar and a few sprigs of rosemary. Reduce the heat slightly and simmer for about 15 minutes until the rhubarb pieces fall apart.
Allow to cool slightly and then pour through a fine-mesh sieve, filtering out any suspended matter and leaving only the red rhubarb juice. Add lemon juice and stir. If it's still too sweet, just add a little more lemon juice.
Let the syrup cool down completely.
To serve, fill a glass or carafe 1/3 to 1/2 (the amount depends on your personal taste) with the rhubarb-rosemary syrup and top up with sparkling water. Garnish with a lime wedge and a sprig of fresh rosemary.