STRAWBERRY AND RHUBARB COCKTAIL
Preparation
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Rinse the strawberries in cold water and keep a few of the most attractive ones to use for the garnish.
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Tear off the lemon balm leaves, cut the strawberries into pieces and puree the leaves and fruit with a hand-held blender. Stir in the lemon juice and rhubarb syrup.
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Pour the mixture into an ice-cube tray.
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To serve, place 3–4 fruit ice cubes each into tall glasses.
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Place a strawberry and a lemon balm leaf on the rim of each glass. Fill up the glass with Rotkäppchen Rosé Sec.
