Wednesday, 21 August 2013

Rhubarb Lemonade

Halved the recipe because of the size of my pan!  The full recipe is below, what I did is in itallics as usual!  I got this recipe from

8 cups chopped rhubarb (4 cups)
3 cups sugar (1.5 cups)
3 tablespoons grated lemon peel
1.5 cups lemon juice (3/4 cup)
18 cups water (9 cups)

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. 

To serve, mix the rhubarb syrup with 18 cups of water (1 cup of syrup per 3 cups of water) and pour over ice.

I'm pretty sure I'll be using the pulp to make jam afterwards....waste not, want not! 


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