Cucumber lemonade with basil and ginger

Ingredients for 1 servings:

• 250 g mini cucumber(s), organic
• 10 g ginger, organic
• 10 basil leaves
• 150 ml water
• 110 g sugar
• 40 ml syrup (cucumber syrup)
• 200 ml soda water
• ice cubes
• some basil leaves
• some cucumber slices
• some sliced ​​ginger
• n. B. basil leaves and/or cucumber pieces for the ice cubes

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

Summer drink, refreshing and delicious, suitable for all meta types

First, prepare the ice cubes in advance by freezing them with basil leaves and/or cucumber pieces. For the syrup, wash the basil and cucumbers. Halve the cucumbers lengthwise and scoop out the seeds with a spoon. Discard the seeds and finely grate the cucumbers, including the peel, using a grater. Peel and finely grate the ginger. Then, bring the water and sugar to a boil in a saucepan, stirring constantly until the sugar dissolves. Remove the pan from the heat and stir in the cucumbers, ginger, and basil. Cover the pan and let it steep for at least 30 minutes (preferably overnight). Then, pour the mixture through a sieve into a bowl and press out any excess liquid with a spoon. Finally, pour the syrup into a bottle. For the lemonade, pour 40 ml of cucumber syrup into 200 ml of soda water for each serving, garnish with cucumber slices, ginger slices, and basil leaves, and add the ice cubes. The refreshing drink is ready. The syrup will keep in the refrigerator for about a week.