Rhubarb Lemonade
- Vegan
- Gluten free
- Lactose free
- Peanut free
The syrup is fine for up to three weeks in the refrigerator. Garnish drinks with a fresh slice of lemon.
Ingredients
- 8 cups (2 L) chopped rhubarb
- 3 cups (750 mL) granulated sugar
- 3 tbsp (45 mL) grated lemon rind
- 1-1/2 cups (375 mL) lemon juice
Preparation
In large saucepan, stir together 3 cups (750 mL) water, rhubarb, sugar and lemon rind; bring to boil. Reduce heat to medium-low; simmer, stirring, until sugar is dissolved and rhubarb breaks up, about 10 minutes. Remove from heat and stir in lemon juice. Strain through fine sieve, pressing out liquid. Let cool. To serve, add 3 parts water to 1 part syrup; serve over ice.
Makes about 20 servings.
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