Summary

Ingredients

• 600 g rhubarb (peeled, cut into small pieces)
• 5 tablespoon water
• 160 ml syrup, (sugar syrup)
• 600 ml apple juice
• 0.5 liter ½ mineral water, (carbonated)
• ice

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Instructions

1. Steam the rhubarb with water in a saucepan for about 5 minutes until soft.
2. Put the puree in a tall vessel. Add the sugar syrup and apple juice and puree well with the hand blender.
3. Place in the refrigerator for at least an hour.
4. Then fill up with well-chilled mineral water and stir.
5. Fill a tall glass with a few pieces of ice and add Limonde.