Make half a liter of tea (eg. Green tea or ginger tea) I used a tea with lemongrass, ginger and carrot from Palais des thés.
Cool the tea.
Make 1l apple juice with a juicer. Pour the juice through a sieve.
Squeeze the juice of 1 lime or lemon.
Add tea, apple juice and lime juice together and chill.
Cut husks from the rhubarb and cut the rhubarb into small pieces. Peel the ginger and cut very fine. Put everything in a pot and pour in the water. Add the sugar, orange zest and juice and bring to a boil. Allow to simmer until the rhubarb is soft. Pour the mixture through a sieve and press the pulp to get all the juices. Let it cool and refrigerate. You can also mix with some sparkling water.
This bustling summer treat begins to conquer Europe. Contrary to popular Aperol Spritz, this cocktail does not have a taste of Amaro but it is light and airy. A famous aperitif you will surely encounter on holiday in northern Italy, but especially in restaurants and cafes in the Trentino – South Tyrol for the drink comes from Bolzano. One of the key ingredients Elderflower syrup, you can easily find at IKEA food section or for example in the health food store.
Type of dish:
Total cooking time :
5 to 20 minutes
3 cl elderflower syrup (the dose may be slightly increased or decreased depending on the sugar content of the syrup)
6 cl Prosecco or Spumante
a splash of sparkling water (optional)
a strip of lemon or a slice of apple
a few leaves of fresh mint
a few ice cubes
This cocktail is very fresh, light and fragrant, a feast for the eye and thus a perfect drink for the summer. Easy to prepare. For the perfect Hugo you make sure all the ingredients are really cold before using them.
Use a large wine glass. Put a few cubes of ice in the glass, then add the elderflower syrup and then the prosecco, lemon peel or slice of apple and finish it off with some mint leaves.
Stir gently a few times in the glass and serve Hugo as soon as possible if necessary with a splash of sparkling water for some lighter taste.
2 stalks lemongrass + 2 stalks as stirring spoon
2 pieces of ginger one inch wide
2 slices of lime
juice of half a lime
Boil water, enough for 2 cups of tea.
Peel the ginger and cut into slices
Crush two stalks lemongrass
Put ginger, lemongrass and lime juice into the water as it boils and let it boil for a minute.
Put a slice of lime in each glass
Strain the tea and pour into the glass, add a few slices of the ginger in each glass and use a new stalk lemongrass as a stirring spoon.
Juice of 4 lemons, 4 limes, 3 oranges
3 pieces of ginger grated
1 piece ginger, sliced
a dash of maple syrup
about 3 cups water
San Pellegrino sparkling water
3 sprigs mint
Boil the water with orange juice and grated ginger about 7 min. Add the lemon juice and maple syrup and strain the lemonade. Pour into a bottle, add the ginger slices and let it cool. If the lemonade cooled off a bit, push the sprigs of mint in the bottle.
When you serve, pour half a glass of lemonade, add ice cubes and fill with San Pellegrino sparkling water.
In Berlin I had a super tasty lemonade with ginger and mint. I had to try and make it myself. I made a big bottle as a gift for my father because it was his birthday and there was still a little left for us, but my husband had drunk it all before I could make a pretty picture. So that is why you see this picture of the German version.
1/2 l lemon juice
1 large piece ginger, grated partly and partly sliced
a handful of mint (I did not have much mint so I cut it very fine so more flavor came out of it)
1/2 l water
maple syrup and/or sugar water
San Pellegrino (sparkling water)
Put the grated ginger into the water and bring to a boil, add a dash of maple syrup to taste.
Let cook a few minutes and then leave aside for another fifteen minutes.
Add the lemon juice mixture and stir. Allow to cool.
Pour the mixture through a sieve and rub with a spoon in the sieve so you get out all the flavors.
Add the sliced ginger and mint leaves or chopped mint.
Pour into a bottle and let cool in the refrigerator.
Serve half a glass of lemonade mixture, add ice cubes and fill with San Pellegrino sparkling water. Put a straw in it and garnish with lemon peel.
Delicious on hot days which now just past here, but the summer is yet to come and then I make new lemonade. If you like it more sweet, add more maple syrup or sugar water.
Note to Patricia: if you don’t like sugar, try it with Stevia, the taste will be a little different. Use very little, it sweetens real fast.
Mix the sugarwater with the rest of the ingredients in the mixglas of the shaker, fill with 5 ice cubes, close and shake. Put the rest of the ice cubes in the glass and strain the cocktail into it. Garnish with a slice of orange.
For the sugar-water:
2 cups granulated sugar
1 cup water
Take a saucepan and bring the water to a boil. Lower the heat and add the sugar in warm water, stirring to dissolve the sugar. Remove the pan from the heat once the sugar has dissolved.
Don’t let the syrup boil or it will be too sweet and too thick. Let the sugar water cool and store in a bottle with cap.
Sugar water storage is best in the refrigerator. You can also substitute the sugar with cane sugar, then you get an amber colored syrup.