Honey Rhubarb Lemonade
This honey rhubarb lemonade is a healthier way to enjoy a spring drink, with rhubarb incorporated for a tart and colourful naturally pink lemonade. This even works with green rhubarb stalks using a special trick - and it's not strawberries.
Servings 4
Calories 117kcal
Ingredients
- 300 grams (~2 cups) rhubarb, chopped
- 1 litre (4 cups) water
- 60 ml (¼ cup) honey
- 80 ml (~⅓ cup) lemon juice about two lemons
Instructions
- Place the rhubarb and water into a medium pot and heat on high, covered.300 grams (~2 cups) rhubarb, chopped, 1 litre (4 cups) water
- Once the mixture starts to boil, reduce the heat to medium low and simmer, covered, for about 5 minutes, or until the rhubarb is soft.
- Remove the pot from the heat and use an immersion blender* to puree until smooth. (Remove the beet before blending if using.)
- Strain this mixture through a fine mesh sieve, pressing gently to extract all of the juice. Discard the remaining rhubarb pulp.
- Stir in the honey and lemon juice.80 ml (~⅓ cup) lemon juice, 60 ml (¼ cup) 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!
• Cool the lemonade quickly by placing the base of the pot into a bowl of ice.
* Alternatively, use a heat-safe blender to mix. If you don't have one, wait for it to cool before blending.
Nutrition
Serving: 1cup | Calories: 117kcal | Carbohydrates: 31g | Protein: 1g | Sodium: 49mg | Fiber: 2g | Sugar: 26g