Strawberry Rhubarb Lemonade Recipes

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.

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.

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.

Steps:

• Rhubarb Lemon Syrup:.
• Chop the rhubarb into 1 inch pieces and place in a medium saucepan.
• Zest the lemon into the saucepan and add the lemon juice. Add the sugar and enough water to cover the rhubarb (about 1 cup).
• Simmer the mixture over medium heat about 10 minutes (the rhubarb will become soft and mushy). Taste to ensure the mixture is sweet enough, if you have to add sugar, let it simmer a few minutes more to dissolve the sugar.
• Strain the mixture into a clean jar or container and chill.
• Lemonade:.
• Pour 1 part cooled syrup over ice and add 2 parts water or carbonated water, stir and enjoy.

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.