Strawberry Rhubarb Lemonade

Yield:
7 cups, about 6 servings
Level:
Easy
Ingredients
  • 3 1/2 cups water
  • 1/2 pound rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
  • 3/4 cup sugar, or to taste
  • Two 3-inch strips of lemon zest removed with a vegetable peeler plus additional for garnish
  • 1/2 teaspoon vanilla
  • 2 cups sliced strawberries
  • 1 cup fresh lemon juice
Directions

In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids. Stir the remaining 1 cup of strawberries and lemon juice, divide among stemmed glasses filled with ice cubes, and garnish each glass with additional zest.


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    Recipe courtesy of Guy Fieri