Strawberry Rhubarb Lemonade Recipe
When it’s hot outside, there is just nothing like an ice cold glass of lemonade! Have you ever made your own from scratch or do you just use mixes? I have found that if you make your own, you not only get away from the artificial sweeteners that come in many of the store-bought lemonade mixes, but you can change it up to fit your tastes perfectly! This Strawberry Rhubarb Lemonade is not only a fun change from your regular lemonade recipes, it is very refreshing! You can add some extra sugar to satisfy your sweet tooth, or leave a little out if you like it tangy.
You don’t really need anything special to make this recipe, other than a food processor for chopping up the strawberries. To get it clear like you see in the picture above, you run it through a cheesecloth to get all of the fruit remnants out. Personally, I feel it seems a little more like real lemonade with a little of the fruit pulp still in it, so I just run it through my very fine mesh strainer most of the time.
My mom grew rhubarb when I was a child, but I haven’t managed to get any planted yet, so I get it in the produce department at my local grocery store. You could also probably find it at a Farmer’s Market if you have those in your area. I enjoy this recipe so much, I am considering getting some extra to chop up and stick in the freezer so I can enjoy it when the rhubarb is out of season since it’s usually only available during the summer months! I think this will be a new family favorite summertime recipe on those sweltering days when you just need a nice, refreshing drink, or even for your family barbecues!
Strawberry Rhubarb Lemonade
Enjoy a sweet summer drink with this Strawberry Rhubarb Lemonade Recipe!
- 3 stalks Rhubarb chopped
- 2 cups Sugar
- 4 cups Water
- 1 lb Strawberries pureed
- 1 cup Lemon Juice
Place rhubarb, sugar, and water in a large pot and boil for 5 minutes.
Remove from heat and add in strawberries.
Allow to sit for 45 minutes.
Strain mixture through a sieve or cheesecloth.
Refrigerate for 1 hour.
Stir in lemon juice.
Serve over ice.
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