Rhubarb Lemonade

Author: Canadian Living

This is a fruity, refreshing sipper for sultry summer afternoons in the backyard or by the pool.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: June 2008

Ingredients

  • 2 cups chopped rhubarb
  • 3/4 cups granulated sugar
  • 2 teaspoons grated lemon rind
  • 1/2 cup lemon juice (approx 3 lemons)
  • 2 cups ice cubes
  • 10 lemon slices

Method

In large saucepan, stir together rhubarb, sugar, 3/4 cup (175 mL) water and lemon rind; bring to boil. Reduce heat to medium-low; simmer, stirring, until sugar is dissolved and rhubarb breaks up, about 10 minutes.

Remove from heat; stir in lemon juice. Strain through cheesecloth-lined sieve, pressing out liquid. Let syrup cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

In serving pitcher, mix syrup with 5 cups (1.25 L) water; stir in ice to chill. Garnish with lemon slices.

Nutritional facts Per each of 10 servings: about

  • Sodium 4 mg
  • Protein trace
  • Calories 65.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 17 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rhubarb Lemonade

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