HOMEMADE RHUBARB LEMONADE
Fresh rhubarb is cooked down and chilled to create the base syrup for this naturally pink lemonade. Perfect for springtime!
Provided by Juliana Hale
Categories Drinks Recipes Lemonade Recipes
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Stir 1 1/4 cups water, sugar, rhubarb, and salt in a small saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium-low and simmer to the consistency of syrup, about 6 minutes. Strain through a fine-mesh sieve set over a Mason jar; discard solids. Chill, covered, at least 1 hour.
- Stir chilled rhubarb syrup, remaining 4 cups water, and lemon juice in a large pitcher. Chill until ready to serve. Pour into ice-filled glasses. Garnish with fresh rhubarb stalks.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 46.9 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 34 mg, Sugar 43 g
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