Preparation: Step 1
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Prepare the necessary ingredients for Tarhun lemonade.
Tarhun is a grass also known as a stage. For a drink, it is better to take fresh tarhun: bright green, juicy twigs with a rich aroma. The dry option is not suitable.
Sugar can be replaced with honey (in a slightly smaller amount) or reed — it will give caramel notes.
Stevia or Agawa syrup will also be suitable if you are looking for a more dietary option.
Lemon juice is best freshly squeezed, but natural butiled without additives is possible.
Use water filtered or bottled for infusion and chilled soda water for mixing.
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Step 2
Rinse Tarhun. Pour cold water for 15-20 minutes. This will refresh the leaves and make the aroma brighter.
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Step 3
Shake off the water, you can slightly get a tile with a towel. Cut Tarhun with portioned pieces along with the stalks — they also have a lot of essential oils. For a more saturated taste, increase the amount to 100 g.
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Step 4
Transfer chopped greens into a blender bowl.
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Step 5
Pour sugar. The amount depends on the preferences — if you like it as a mess, add more, if you want sourness — smaller.
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Step 6
Grind the mass to a gruel -shaped state. The smaller, the more aroma and taste it will be conveyed into the infusion.
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Step 7
Mix the crushed tarhun with sugar to a glass -resistant bowl or saucepan.
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Step 8
Pour boiling water. Stir well. Cover with a lid. Leave for 35-40 minutes to insist.
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Step 9
Strain the infusion through gauze (folded in several layers) or a small sieve. Squeeze the cake well.
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Step 10
Pour the liquid into a jug, add freshly squeezed lemon juice. Mix. You can add more or less lemon — focus on your taste.
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Step 11
Add chilled soda water. Mix — and can be tasted!
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Step 12
Tarhun lemonade according to the classic recipe is ready. You can serve with ice cubes and a twig of tarhun or mint in a glass. The drink is best drinking for 12-24 hours, while it retains a fresh taste and aroma. Store in the refrigerator, in a glass bottle with a lid. Shake or mix a little before serving.
Delicious drinks!
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