cups cold water
cups chopped fresh rhubarb (about 12 ounces)
tablespoon finely shredded lemon peel
cups quartered fresh strawberries
cup freshly squeezed lemon juice
cup sparkling water or club soda, chilled (optional)
- In a large saucepan, combine the 4 cups water, rhubarb, sugar, and lemon peel. Bring to boiling, stirring until sugar is dissolved. Reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Stir in 1 cup of the strawberries. Cool for 20 minutes.
- Pour mixture through a fine-mesh sieve into a large pitcher. Press fruit pulp with the back of a spoon to extract as much juice as possible; discard pulp. Stir lemon juice and vanilla into juice mixture. Cool for 30 minutes. Cover and chill for 2 to 24 hours.
- To serve, add the remaining 1 cup strawberries and, if desired, sparkling water. Serve in glasses over ice.
Nutrition Facts(Strawberry-Rhubarb Lemonade)
- Per serving:
- 201 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 8 mg sodium,
- 52 g carb.,
- 2 g fiber,
- 46 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet