Basil and cucumber lemonade

Basil and cucumber lemonade

30 Min. Active
30 Min. Total
14 kcal per dl
vegan, lactose-free, gluten-free
Nutritional value / dl: , Carbohydrate: 3 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Glass
  • Lemon squeezer
  • Measuring cup
  • Mixer
  • Paring knife
  • Peeler
  • Sieve
  • Tablespoon
  • Cutting board

Ingredients

1 litre

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cucumber juice

1 cucumber
½ bunch basil
1 lime
2 ½ dl water
2 tbsp liquid acacia honey

Lemonade

some ice cubes
1 litre sparkling mineral water

How it's done

The kids can help at the marked areas .

Cucumber juice

1 cucumber
½ bunch basil
1 lime
2 ½ dl water
2 tbsp liquid acacia honey

Cut half of the cucumber into slices, set aside, peel and chop the remainder of the cucumber. Place the pieces of cucumber in a blender. Tear off the basil leaves and add. Halve the lime, squeeze out the juice, add along with the water and acacia honey, puree in the blender.

Pass the cucumber juice through a sieve.

Lemonade

some ice cubes
1 litre sparkling mineral water

Place the ice cubes in the glasses. Combine the cucumber juice with the mineral water, pour over the ice cubes, add a couple of cucumber slices, serve the remaining cucumber slices with the drink.

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