Wash the rhubarb and bring to the boil with water, sugar and some branches of rosemary. Reduce the heat slightly and cook the whole thing for about 15 minutes until the rhubarb pieces decay. Allow to cool and pour through a fine mesh sieve so that all suspended matter is filtered out and only the red rhubarb juice remains. Add the lemon juice and stir. If it is still too sweet, simply add a little more lemon juice. Allow the syrup to cool completely. To serve, fill a glass or carafe 1 / 3 up to 1 / 2 (the quantity depends on your personal taste) with the rhubarb rosemary syrup and pour with soda water. You can garnish with lime slice and a sprig of fresh rosemary.
Who has a lot of rhubarb in the garden, can be filled the syrup into PET bottles, do it for later use in the freezer.
Lime and ginger lemonade:
Sprinkle the lime, peel the ginger and finely grate. Mix both with sugar until desired taste. Add 10 parts of mineral water and garnish with a sprig of mint and lime slices.
Apple and herb lemonade:
Apple juice with sugar boil. All herbs should be minced for at least 20 minutes without cooking. Pour through a sieve and allow to cool. Sprinkle with mineral water about 1zu2 and garnish with fresh herbs, lime slices or orange slice.
Tip: If you do not have pineapple sage on your hands - be careful with the normal sage (only 1 to use 2 leaves) pineapple sage likes more.
Tip: Gorgeous summer lemonade for hot days. Enjoy our homemade lemonade on ice.