Lemonade infused with the burst of rhubarb.
Preparation:
To cook:
Level: Easy
Ingredients
- 2 whole Rhubarb stalks, cut into half-inch pieces
- 6 set Lemons, quartered, preferably removing the piths and any visible seeds
- 1 whole Lime, halved
- 2 cups Water
- ¾ cups Sugar (or more if needed)
- 1 cup Ice
- 2 strands mint divided
Preparation
Put the rhubarb in water (1 cup, or enough to cover the pieces) and bring to a boil. Simmer until the pieces break down and become soft and cooked. Cool.
In a blender, place the quartered lemons, lime (zest and all) with the cooled rhubarb mixture and 1/2 cup water. Blend on low for just under a minute, allowing the blades to crush the citrus. Do not blend any longer, the blades will grind the remaining seeds and the mixture will become bitter.
Strain this into another container/large pitcher, free of any sediment.
Clean the blender jar and pour in the strained juice mixture with 2 cups of water, sugar, ice and 1 sprig of mint. Mix until the sugar dissolves. Add more water, sugar and/or ice if needed.
Pour into glasses. Garnish with the remaining mint.
