It's a pleasant day to relax in the gazebo, overlook the gardens, listen to the birdsong, and forget about the troubles of the world, if just for a brief moment. A refreshing glass of Strawberry Rhubarb Lemonade using local organic produce from Spiral Path Farm fills the bill for this necessary respite, and is perfect for this delicious springtime recipe.
Strawberry Rhubarb Lemonade
2 cups total, chopped rhubarb and strawberries
3/4 c. sugar
2 tsp. grated lemon rind
1/2 c. lemon juice (approx. 3 lemons)
2 c. ice cubes
lemon slices
In large saucepan, stir together rhubarb, strawberries, 3/4 c. water, and lemon rind. Bring to a boil. Reduce heat to medium-low; simmer, stirring until sugar is dissolved and rhubarb breaks up, about 10 minutes. Remove from heat; stir in lemon juice. Strain through cheesecloth-lined sieve, pressing out liquid. Let syrup cool. Add 5 cups water; stir in ice cubs. Garnish with lemon slices. Enjoy!
1 comment:
That sounds delicious! I am so sad not to have rhubarb this year. I don't know what happened to my plant, but it is gone. I must remedy that. Yummmm!
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