Delicious Homemade Rhubarb Lemonade (Print Version)
# Ingredients:
→ Produce
01 -
3 cups rhubarb, chopped into 1.25 cm pieces
02 -
2 large lemons, juiced and zested
→ Sweeteners
03 -
1.5 cups granulated sugar
→ Liquids
04 -
3 cups water
# Instructions:
01 -
Thoroughly wash rhubarb stalks, discard any rhubarb leaves, and slice into 1.25 cm pieces using a clean knife and cutting board.
02 -
Scrub lemons under running water, grate zest using a fine rasp or grater, then halve lemons and extract juice with a handheld juicer or fork. Strain to remove seeds and combine juice with chopped rhubarb.
03 -
In a medium saucepan, combine water, granulated sugar, the rhubarb-lemon mixture, and lemon zest. Set over medium-high heat and bring to a boil. Cook for 20 minutes, stirring occasionally, until rhubarb becomes soft and breaks apart.
04 -
Remove pan from heat and gently mash the mixture to release maximum flavour. Let cool for 10 minutes, then strain through a fine sieve into a large bowl, discarding solids.
05 -
Mix 1 part rhubarb-lemonade concentrate with 3 parts cold water. Serve over ice with lemon slices if desired.
# Notes:
01 -
Always remove and discard rhubarb leaves as they are toxic.
02 -
Adjust additional water to taste for desired sweetness and tartness.
03 -
Store concentrate in a sealed container in the refrigerator for up to three days.