I noticed we haven't blogged about many drink recipes before so I decided to share my rhubarb lemonade recipe.
Sue here by the way.
I have made this recipe for the last few years when the rhubarb is plentiful. You can drink it up right away or can it for use all winter. The combination of two tart flavors really works.
Plus, it is such a girly light pink color that it would be perfect for a baby shower or bridal shower.
8 cups rhubarb, chopped
3 cups water
3 cups sugar
3 Tbsp lemon rind (about 3 lemons)
1 1/2 cups fresh lemon juice
In a saucepan; stir rhubarb, water, sugar, and rind. Bring to a boil, reduce heat to low, and stir approx 10 minutes (until soft). (I usually throw the juiced lemon peels into the pot as well.)
Take off of the heat, remove peels, and stir in lemon juice.
Strain through a fine sieve, pressing out liquid.
If you want to can it and process it, now is your chance. If you are going to be using this now then simply pour it into a jar and refrigerate.
NOW...to serve the lemonade here are your instructions.
Mix 1 part punch to 3 parts water.
1 part punch to 2 parts water and 1 part 7/Up
Wink wink, nudge nudge - You can make this an "adult" punch by adding some vodka instead of the 7/Up.
Super simple. Super refreshing on a hot summer day.
I find the best way to drink this is ice cold.
A tip to not dilute this too much with ice - freeze some of the rhubarb lemonade in ice cube trays and add it to your drink. As it melts it will make your drink stronger, not weaker!
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