This pink rhubarb-flavored lemonade is delicious! To serve, mix 1/3 cup of rhubarb syrup with every cup of water, then pour over ice.
Ingredients
- rhubarb: 8 cups (chopped)
- white sugar: 3 cups
- lemon peel: 3 Tbsp (grated)
- ½ cups lemon juice: 1 piece
Metric Conversion
Stages of cooking
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Combine rhubarb, sugar, and grated lemon peel in a large saucepan and bring to a boil. Reduce the heat to medium-low and simmer until sugar has dissolved and rhubarb releases its juice and starts to break up, about 10 minutes. Remove from the heat and stir in lemon juice.
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Pour rhubarb mixture through a fine sieve, pressing out as much liquid as possible.
