Rhubarb juice with sea buckthorn

Ingredients :

• 37g of maple syrup
• 140g of ” Velvety ” pure sea buckthorn juice.
• 1 ½ cups of orange juice
• ¾ cup pineapple juice
• 3 cups of  Ginger All (Canada Dry)
• 1.5 liters of boiled rhubarb (juice)

Directions:

1. Prepare all the ingredients.
2. Take out all the utensils.
3. Mix all ingredients together.
4. Prepare them.
5. Can be stored for 5 weeks in the refrigerator.

Good tasting!

Recipe of: Véronique Le Hégarat