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January 24, 2017

Rhubarb Lemonade

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Rhubarb Lemonade
Rhubarb lemonade is refreshing and a good thirst quencher on a summer's day. Raspberries give the syrup a beautiful color and scent. Tastes great as a drink, but also enjoy it with a scoop of vanilla ice cream.
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Prep Time 10 minuten
Cook Time 10 minuten
Servings
persons
Ingredients
Prep Time 10 minuten
Cook Time 10 minuten
Servings
persons
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut the rhubarb into small pieces (using foodprocessor). Tip: If you freeze/thaw rhubarb first, the juice is released easier.
  2. Put all ingredients in a pan and let it simmer for 10 minutes.
  3. Place a cloth in a nylon sieve, add rhubarb and filter the juice. Tip: Do not squeeze too much, because then the juice becomes cloudy.
  4. Pour the syrup into a sealable bottle. Store the syrup in the refrigerator. Shelf life is up to 1 month.
  5. For consumption as a drink: dilute the syrup 1: 1 with Seven-Up or spring water with bubbles. Serve cold.
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