With a perfect blend of sweet and tart notes, rhubarb and lemon combine to form Rhubarb Lemonade, a refreshing and thirst-quenching summertime sipper.
Course
Drinks
Cuisine
American
Servings6
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
1cupwater
¾cupsuper-fine sugaraka caster sugar or instant dissolving sugar
¾cupfreshly squeezed lemon juice
1– 2 tbsp coarsely grated lemon rind
3lbsrhubarbchopped into 1” chunks
3cupswater
Instructions
For the simple syrup: In small saucepan, combine the water and sugar together. Bring to a boil over medium heat, stirring constantly, until sugar is completely dissolved. Reduce heat to medium-low and boil gently for 3-4 minutes, stirring occasionally. Remove from heat and cool to room temperature (apx. 30-40 minutes). Add the lemon juice and lemon rind. Let mixture stand for at least an hour (or up to three hours) to allow the flavors to blend. Strain mixture twice through a fine mesh sieve to remove the lemon pulp and rind. Discard the pulp and rind.
For the rhubarb juice: Combine the rhubarb and water in a large pot. Cover and bring to a boil then reduce heat to medium-low and cook for approximately 8-10 minutes, or until rhubarb is completely softened. Place a large sieve over a big heatproof bowl. Line the sieve with 3-4 layers of cheesecloth. Remove the rhubarb from the heat and pour into the sieve, letting the juice drip through. It may be necessary to use the back of a large spoon to very gently press the rhubarb pulp in order to extract all the juice out of the rhubarb. This should yield about 4 cups, depending on the age and juiciness of the rhubarb. If it is slightly less than 4 cups, up to ½ cup water may be added to bring the amount to 4 cups.
To assemble: In large jug or bottle, combine 4 cups rhubarb juice with the simple syrup and lemon juice mixture. Stir well. Chill.
To serve: Stir the chilled lemonade. Fill a glass approximately one-half full of ice cubes and add the lemonade. Garnish with a lemon wheel, if desired.
Recipe Notes
Will keep, covered, in the refrigerator for 3-4 days. Freezes well.