Strawberry Rhubarb Lemonade Recipes

STRAWBERRY RHUBARB LEMONADE

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!

STRAWBERRY RHUBARB LEMONADE

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.

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.

RHUBARB LEMONADE

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.

STRAWBERRY-RHUBARB LEMONADE

Steps:

• In a 3-quart saucepan, combine the water, rhubarb, sugar, zest, and salt; bring to a boil, stirring occasionally, until the sugar is dissolved.
• Decrease heat to a simmer; cover, and cook until the rhubarb is soft, about 10 minutes.
• Add in the quartered strawberries; cook for 4 minutes.
• Remove from heat and let cool for 15 minutes.
• Strain fruit mixture through a fine-mesh strainer into a 2-quart container, pushing down on the solids to extract as much juice as possible.
• Add vanilla and lemon juice; stir to combine.
• Let cool completely, then chill until very cold.
• When ready to serve, add the sliced strawberries and serve over ice.

STRAWBERRY RHUBARB LEMONADE

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.