In the Czech kitchen: Summer-fresh lemonade recipes with a hint of nettle or beer

• 3 l of still or filtered water
• 50 g jasmine tea leaves (ideally still containing flowers)
• 350 ml sugar simple syrup
• 150 ml fresh lemon juice

• 1.Leave the jasmine tea to macerate in 3l (more or less, but keep the ratio) of cold water for 5 hours.
• 2.Strain and mix with the fresh lemon juice and simple syrup.
• 3.Gradually mix the two together according to taste; some may like their tea a little zestier, others on the sweet side.

• 100 ml fresh grapefruit juice
• 10 ml simple syrup
• 50 ml sparkling water
• 200 ml Birell non-alcoholic beer

• 1.In a regular or half-liter pint glass, mix the fresh grapefruit juice with the sugar decoction and carbonated water.
• 2.Slowly pour the non-alcoholic beer into the glass.
• 3.Say cheers to your beer lemonade à la Lokál!

• 200 ml of sparkling water
• 20 ml nettle syrup (we recommend this one)
• 2 ice cubes
• 1 sprig of nettle
• 1 sprig of mint and/or lemon balm

• 1.Add all the ingredients to a glass and stir well.
• 2.You can also add a few drops of lemon or lime to taste.
• 3.The nettle syrup we recommend has a flavor similar to elderberry or dead-nettle, a herbaceous flowering plant (in Czech hluchavka) that contains vitamins A, C, and B1, and has detoxifying effects.

In the Czech Kitchen is a weekly column written in cooperation with the culinary experts from Ambiente. Established in 1995, the Prague-based collective of pubs, restaurants, and fine-dining outlets has transformed the Czech culinary landscape and lent to the widespread awareness of quality food service and production in Czechia. Follow their socials or book your table at www.ambi.cz.