Sorrel lemonade
"When life hands you a lemon, don't complain, make lemonade!" — said an American philosopher and journalist Napoleon hill. And, if in addition to the lemon got a big bunch of sorrel? Became really sour? Nothing of the sort! Let's do an unconventional lemonade emerald color.


  • Sorrel

    150 g

  • Sugar

    4 Tbsp

  • Water, carbonated

    1 l

  • Ginger

    3 Tbsp

  • Lemon juice


First we need to boil the ginger syrup. Take a ginger root, peel and cut into strips. In a saucepan, mix 300 ml of water and 4 tbsp sugar. Add the ginger, bring to a boil and low down the heat to low. Cook 25-30 minutes. The syrup should be a third. It should then drain and leave to cool. This syrup in a tightly closed container can be stored in the refrigerator up to a month.
The leaves of sorrel is carefully washed and dried. Then grind to a state of "almost mash" any suitable cooking device. I was helped in this difficult task simple immersion blender.
The resulting mass is cheerful green mixed with 0.5 l of water 200 ml ginger syrup and lemon juice. Leave to infuse in the refrigerator for 10 to 15 minutes. For those who love sweeter, I suggest adding 1-2 tbsp of sugar.
Then strain through a fine sieve and add the remaining 0.5 l water silnogazirovannoy. In a large pot to a third volume to cover over the ice, pour lemonade and garnish with lemon slices. To use immediately.
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