Rhubarb Lemonade
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This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 65 |
| pro | 0 |
| 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 |
This is a fruity, refreshing sipper for sultry summer afternoons in the backyard or by the pool.
Ingredients
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
- Keywords : Drinks-non alcohol; Boil; Make-Ahead; Rhubarb; Lemons; Lemonade;
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