Although it has not been summery in recent days, Flo and I today enjoyed a big glass of strawberry-rhubarb lemonade when we got home. Sometimes you just have to worry about summer mood when the weather does not play along. 🙂 I bought the rhubarb a few days ago and had planned to make a strawberry rhubarb crumble with it. But, as life goes by, I had a lot of other things to do and I did not get around. But the refreshing soda was a great alternative!
Since I somehow always thought it would be relatively expensive, I have now dared for the first time on homemade lemonade. It is really anything but complicated and totally delicious! I first peeled the rhubarb and cut it into pieces 2-3 cm thick. I quartered the strawberries and then put them together with the rhubarb, fresh mint, lime juice, some agave syrup, ground vanilla and water in a pot and brought to a boil.
I then simmered for 25 minutes and then poured through a tight sieve. The leftovers that remained in the sieve did not look very tasty, but together with yogurt they were really delicious. So do not throw it away. 😉 I’m not sure how long the strawberry-rhubarb lemonade stays fresh, but I think in a bottle in the fridge it lasts well for a few days.
I’m really looking forward to the weekend, as I am flying to Portugal for four days with a good friend, with whom I have been close friends since the fifth grade. I can not wait to spend some sunny days in Lisbon exploring the city. And of course I’ll visit one or the other vegetarian and vegan restaurant there and then report it to you in a new travelogue next week. Has anyone ever been to Lisbon and has good tips for me, what you must have seen? 🙂
- 400 g rhubarb
- 250 grams of strawberries
- 1.5 liters of water
- 2 El agave nectar
- 60 ml of lime juice (juice of a lime)
- 1/2 tsp ground vanilla (optional)
- about 20 mint leaves
- Peel the rhubarb and cut into 2-3 cm thick pieces. Wash and quarter the strawberries.
- Put in a saucepan together with the water, lime juice, agave syrup, mint leaves and ground vanilla. Bring to a boil and simmer for 25.
- Pour through a tight sieve and let the lemonade cool in the fridge. Serve with ice cubes, limes and mint.