30 May 2012

Rhubarb Lemonade

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A refreshing beverage, perfect for cooling off this summer!

8 cups (2 L) frozen Snowcrest Cut Rhubarb
3 cups (750 mL) water
3 cups (750 mL) sugar
3 Tbsp (45 mL) lemon rind, grated
1 1/2 cups (375 mL) lemon juice

In a large saucepan stir together water, sugar, rhubarb, and lemon rind; bring to a boil. Reduce heat to medium-low. Simmer for 10 minutes, stirring until sugar is dissolved and rhubarb breaks up. Remove from heat and stir in lemon juice. Strain liquid through fine sieve.

Allow to cool.

When ready to serve, mix 3 parts of water to 1 part of rhubarb lemonade syrup. You can freeze syrup in containers to use throughout the summer.

Makes 20 servings.

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