Thursday, August 30, 2012

'Tis the Season for a Picnic - Rhubarb Mint Lemonade

Cool. Refreshing. Lemonade. With a twist.

Rhubarb Mint Lemonade

6 cups water, divided
1-1/2 cups sugar
3 stalks rhubarb, greens removed and stalks chopped (about 2-1/3 cups)
2 cups freshly squeezed lemon juice
Fresh mint sprigs
Ice cubes

In a medium saucepan, bring 2 cups of the water and 1-1/2 cups sugar to a simmer. Add rhubarb and cook, uncovered, until it starts to soften, about 10 minutes (don't cook the rhubarb too long or it will become pulpy). Strain sugar syrup into a large pitcher and discard rhubarb. Stir in lemon juice and remaining 4 cups water. Cover and refrigerate for at least 4 hours until cold.

To serve, place a couple of mint sprigs in each glass. Lightly crush mint leaves with the back of a spoon. Add ice cubes to glass. Pour lemonade over ice cubes.

Recipe and picture from

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