Rhubarb Lemonade
This is a fruity, refreshing sipper for sultry summer afternoons in the backyard or by the pool.
Servings: 8 cups (2 L) or 8 to 10 servings
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 65 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 17 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 4 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 1% |
| vit C | 12% |
| folate | 1% |
-
2 cups (500 mL) chopped rhubarb
3/4 cup (175 mL) granulated sugar
2 tsp (10 mL) grated lemon rind
1/2 cup (125 mL) lemon juice (approx 3 lemons)
2 cups (500 mL) ice cubes
lemon slices
Preparation:
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.
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.
Source
Canadian Living Magazine: June 2008
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »