Mother's Day Rhubarb Lemonade
The rhubarb comes from Kim and Mike's yard... which makes it even more delicious! I make it without the mint in the puree. If you want a clear drink, strain the puree. I like the rustic-ness of the unstrained puree.
Serves 6
In a saucepan, stir together the water, the rhubarb pieces, the sugar, the lemon zest and optionally, the mint. Bring the mixture to a boil, stirring until the sugar is dissolved. Reduce heat, cover and simmer for 20-30 minutes.
Serves 6
3 1/2 cups water
5 cups chopped rhubarb, fresh or frozen (20 ounces)
3/4 cup sugar
2 - 3 inch strips lemon zest
3 sprigs fresh mint
1 cup freshly squeezed lemon juice
2 cups lemon-lime soda or sparkling water
5 cups chopped rhubarb, fresh or frozen (20 ounces)
3/4 cup sugar
2 - 3 inch strips lemon zest
3 sprigs fresh mint
1 cup freshly squeezed lemon juice
2 cups lemon-lime soda or sparkling water
In a saucepan, stir together the water, the rhubarb pieces, the sugar, the lemon zest and optionally, the mint. Bring the mixture to a boil, stirring until the sugar is dissolved. Reduce heat, cover and simmer for 20-30 minutes.
Let the rhubarb mixture cool. For a clear liquid, strain the solids through a wire-mesh strainer set over a large pitcher. Press on the solids to extract as much liquid as possible. Discard the solids. Otherwise, puree in a blender.
Stir in the lemon juice and soda. Serve over ice, garnished with a sprig of mint.
