Rhubarb juice with a honey twist

July is at its best and so is the summer rhubarb season. This honey-flavored juice recipe is an easy way to make the most of the lush rhubarb bushes. The crisp, fresh juice tastes great on summer evenings or, for example, at a picnic.

Ingredients:

- 2 liters of chopped rhubarb stalks (leave the skins, they give the juice a nice shade)

- 2 liters of water

- 0.5 dl Premium multi-flower honey (add honey a little at a time if you want the juice sweeter)

Guide:

Boil the rhubarb in water for 15 minutes until soft. Leave the mixture to cool. Add honey when the juice mixture has cooled down a bit. Mix and leave to cool. Strain the room temperature juice from the rhubarb and bottle the juice. If you wish, you can flavor the juice with a fresh sprig of mint. Store the juice in the cold, shake before serving.