Tart yet sweet describes this rhubarb lemonade recipe. Makes a delicious accompanyment to any picnic meal.
|1 1/2 cups (375 ml) ||chopped rhubarb |
|3/4 cup (175 ml) ||sugar |
|2 Tsp.(10 ml) ||grated lemon rind |
|1/2 cup (125 ml) ||fresh lemon juice (about 3 lemons) |
In a large pot, stir together rhubarb, sugar, lemon rind and 3/4 cup (175 ml) of water. Bring to a boil. Reduce heat and simmer until sugar dissolves and rhubarb softens (approx. 10 minutes).
Remove from heat and stir in the lemon juice. Let cool. Strain through a cheesecloth-lined sieve. This rhubarb lemonade syrup can now be stored in the fridge for up to 1 week.
When ready to serve, combine rhubarb lemonade syrup with approx. 5 cups (1.25 liters) of cold water. Stir in ice and garnish with a slice of lemon or a sprig of mint.
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