This honey rhubarb lemonade is a healthier way to enjoy a spring drink, with rhubarb incorporated for a tart and colourful naturally pink lemonade.
Course Drinks
Cuisine Vegetarian
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 1litre
Ingredients
3 stalksrhubarb, chopped3 cups
1litre / 4 cupswater
2lemons, juice
60ml / 1/4 cuphoney
Instructions
Place the rhubarb and water into a medium pot and heat on high. Once the mixture starts to boil, reduce the heat to medium low and simmer for about 5 minutes, or until the rhubarb is soft.
Remove the pot from the heat and puree until smooth. Strain this mixture, then whisk in the lemon juice and honey. Place in the refrigerator and cool for at least two hours, or until cold, before serving. It will keep for at least a week if stored in the refrigerator in a sealed bottle.
Notes
• If your rhubarb is quite green, add a chunk of peeled beet to the pot while you cook it to add a pink colour. Just make sure to remove the beet before blending!