Fennel & rhubarb lemonade
Particularities
- ServesYields 1,5 litre
- Prep time15 min
- Cook time20 min
- Timeout-
- FreezingFreezes well
Ingredients
- 1 teaspoon of vanilla extract
- 6 lemon’s juice
- 1L of fresh water
- 2 cups of ice cubes
- A few lemon slices to serve
- A few fennel twigs to serve
Rhubarb syrup
- 1 cup of water
- 1 cup of sugar
- 2 cups of rhubarb, sliced in 1 cm pieces
- 1/2 teaspoon of fennel seeds
Steps
- Combine all the rhubarb ingredients in a medium pot and bring to a boil. Reduce heat then cook for 20 minutes.
- Strain and squeeze all the syrup you can out of it.
- Pour the rhubarb syrup into a pitcher, add the vanilla extract, lemon juice, water and ice cubes.
- Serve in glasses with a few lemon slices and fennel twigs.
Tips & tricks
Can be made into popsicles.
Recipe published on August 19, 2018
