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
MethodIn 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
- Iron 1.0
- Folate 1.0
- Calcium 2.0
- Vitamin C 12.0