Rhubarb Orangeade

For hot days and warm nights, for summer picnics and parties – the orangeade. With sweet orange and sour rhubarb, aromatic mint and verbena and, obviously, the sparkles, which you can have either from water or water mixed with prosecco or cava.  Recommended by Magadalena Święciaszek.

– 1/07/2017 –




  • 3 oranges
  • 3 limes
  • 10 rhubarb stalks
  • 1.5 l mineral water
  • 1/3 bunch of mint
  • 1/3 bunch of verbena
  • 4-5  spoons of honey
  • 1 spoon brown sugar


Prepare the base. First, wash fruits thoroughly. Cut rhubarb into slices and braise with some honey until tender in a saucepan. Add cinnamon, but just a pinch to bring out the flavor. Set aside to cool. Squeeze juice out of oranges and limes. Grind herbs (but remember to save some for decoration) and brown sugar with a wooden spoon in a large jar to release the aroma. Add rhubarb pulp and pour over citrus mixture. Add mineral water and the rest of herbs. Cool in the fridge or add ice-cubes if you want to drink immediately. If you are going to serve the orangeade to individuals over 18, you can replace some of the mineral water with prosecco or cava.


Recipe: Magdalena Święciaszek, photos: USTA Magazine

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