Pink Lemonade with Rhubarb

Ingredients

• 400 g red rhubarb
• 50 g agave syrup
• 12 ice cubes
• 0.5 Organic lemon
• 600 ml cold sparkling mineral water (approx.)

Instructions

1. 1.

   Wash, trim and cut the rhubarb into pieces. Place the rhubarb, agave syrup and 100 ml water in a pot and bring to a boil. Simmer over medium heat for 10–12 minutes until soft.

2. 2.

   Remove from the stove and let cool. Line a sieve with a cloth. Transfer the rhubarb to the sieve and press out the liquid using the cloth. Allow the liquid to cool completely.

3. 3.

   Fill each of four glasses with three ice cubes and pour the rhubarb juice over them. Wash the lemon and slice it. Top up with cold mineral water and garnish with lemon slices.