STRAWBERRY RHUBARB LEMONADE
This perfectly sweet and equally tart fresh squeezed Strawberry Rhubarb Lemonade is the ultimate kid friendly summer drink and will quench any thirst.
Provided by Krissy Allori
Categories Drinks
Time 25m
Number Of Ingredients 7
Steps:
- To make the rhubarb syrup, combine the rhubarb, sugar, and 1 cup of water in a medium saucepan. Cook over medium low heat until the rhubarb completely breaks down, 10-15 minutes. Press mixture through a fine mesh sieve trying to extract as much as you can, scraping the bottom of the sieve. Discard remaining solids.
- Chill rhubarb syrup in the refrigerator until ready to use.
- Process rhubarb syrup, strawberries, and lemon juice through blender on low speed for 20 seconds. There will be approximately 3.5 to 4 cups of base.
- To make lemonade, add water or sparkling water to base and serve over ice. Enjoy!
Nutrition Facts : Calories 137 kcal, Carbohydrate 36 g, Sodium 2 mg, Sugar 34 g, ServingSize 1 serving
RHUBARB LEMONADE
A delicious pink rhubarb-flavored lemonade! To serve, mix 1 cup of rhubarb syrup with 3 cups of water and pour over ice.
Provided by Amy
Categories Drinks Recipes Lemonade Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Combine the rhubarb, sugar, and grated lemon peel into a large saucepan and bring to a boil. Reduce heat to medium-low and simmer until the sugar has dissolved and the rhubarb releases its juice and starts to break up, about 10 minutes. Remove from heat and stir in the lemon juice.
- Pour the rhubarb mixture through a fine sieve, pressing out as much liquid as possible.
Nutrition Facts : Calories 656.7 calories, Carbohydrate 169.7 g, Fat 0.5 g, Fiber 5.2 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 10.9 mg, Sugar 154.9 g
RHUBERRY-BASIL PINK LEMONADE
Steps:
- For the rhubarb simple syrup: Add the rhubarb and 2 cups water to a small pot and bring to a boil. Reduce to a simmer and add the sugar. Stir until dissolved, then take off the heat. Let steep until cooled, about 2 hours. Stain into a resealable container and refrigerate until chilled.
- For the strawberry-basil puree: Combine the strawberries, basil and 1/4 cup of the chilled rhubarb simple syrup in a blender and puree until smooth. Transfer to a pitcher.
- For the lemonade: Add the lemon juice and 1 1/4 cups of the chilled rhubarb simple syrup to the pitcher with the strawberry-basil puree and give it a good stir. Add the seltzer and stir lightly. Pour into 4 glasses filled with ice, garnish each with a lemon wedge and basil leaf and serve.
STRAWBERRY RHUBARB LEMONADE
Categories Non-Alcoholic Berry Fruit Fourth of July Picnic Kid-Friendly Backyard BBQ Strawberry Lemon Summer Shower Rhubarb Party Gourmet Drink Small Plates
Yield Makes about 7 cups, serving 6.
Number Of Ingredients 7
Steps:
- 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 in the remaining 1 cup strawberries and the lemon juice, divide the lemonade among stemmed glasses filled with ice cubes, and garnish each glass with some of the additional zest.
RHUBARB LEMONADE
I needed to use up a lemon and some rhubarb and after a quick search on the internet, this is what I decided to make. It's tart and sweet and a beautiful pink color. If you want, you can keep the rhubarb pulp after you strain the syrup and add it to some vanilla yogurt or eat it straight out of the bowl. Yummy.
Provided by Mommy2two
Categories Beverages
Time 15m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- Rhubarb Lemon Syrup:.
- Chop the rhubarb into 1 inch pieces and place in a medium saucepan.
- Zest the lemon into the saucepan and add the lemon juice. Add the sugar and enough water to cover the rhubarb (about 1 cup).
- Simmer the mixture over medium heat about 10 minutes (the rhubarb will become soft and mushy). Taste to ensure the mixture is sweet enough, if you have to add sugar, let it simmer a few minutes more to dissolve the sugar.
- Strain the mixture into a clean jar or container and chill.
- Lemonade:.
- Pour 1 part cooled syrup over ice and add 2 parts water or carbonated water, stir and enjoy.
STRAWBERRY RHUBARB LEMONADE
Make and share this Strawberry Rhubarb Lemonade recipe from Food.com.
Provided by Dancer
Categories Beverages
Time 25m
Yield 7 cs.
Number Of Ingredients 7
Steps:
- 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 in the remaining 1 cup strawberries and the lemon juice, divide the lemonade among stemmed glasses filled with ice cubes, and garnish each glass with some of the additional zest.
Nutrition Facts : Calories 112.5, Fat 0.2, Sodium 4.5, Carbohydrate 29.1, Fiber 1.6, Sugar 24.6, Protein 0.7
RHUBARB LEMONADE SLUSH
My family loves rhubarb, and this is such a fun way to enjoy it. It's nice to have in the freezer and bring out when guests drop by. Even people that aren't crazy about rhubarb enjoy it. -Cathie Beard, Philomath, Oregon
Provided by Taste of Home
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring rhubarb, water and sugar to a boil. Reduce heat, simmer, covered, 5 minutes or until rhubarb is tender. Cool slightly., Puree mixture in a blender; transfer to a 1-qt. freezer container. Stir in vodka and lemonade concentrate. Freeze, covered, until firm, at least 8 hours., To serve, transfer mixture to a pitcher; stir in soda. Or, for each serving, place 1/3 cup rhubarb mixture in an 8-oz. glass; stir in 2/3 cup soda.
Nutrition Facts : Calories 180 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 1g fiber), Protein 0 protein.
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- In a medium pot add the water, rhubarb, strawberries and sugar. Heat over medium high heat, stirring often until the mixture starts to boil. Boil for 5 minutes. Remove from the heat and roughly crush the berries and rhubarb with a potato masher or the back for a wooden spoon. Let the mixture sit for 10 minutes.
- Strain the mixture through a fine mesh strainer. Use the back of a spoon to firmly press the solids against the strainer to get as much liquid out of them as you can. Discard the solids (or feed them to your chickens) and refrigerate the liquid until it is cool.
- When you are ready to serve add the cold strawberry rhubarb liquid and lemon juice to a large pitcher and stir together. Add the ice and stir again. Serve right away. Garnish with lemon slices and/or sliced strawberries if you’d like.
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