Fresh Strawberry Lemonade with Rhubarb

Robyn Gleason

Fresh Strawberry Lemonade with Rhubarb

This Fresh Strawberry Lemonade with Rhubarb is sure to become a summer favorite! Make a double batch to serve at a summer gathering -- you won't be bringing any home. If you'd like to use regular sugar instead of agave & honey, use 6 tablespoons of plain white sugar and omit the other sweeteners.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4

Course: Drinks

Cuisine: American

Calories: 101

Ingredients Method Nutrition

Ingredients

1/2 cup lemon juice about 3 large lemons
4 cups water
2 cups rhubarb diced
1 cup strawberries quartered
2 tablespoons agave syrup
2 tablespoons raw honey
ice
1/2 cup strawberries sliced thinly, to garnish
handful of fresh mint to garnish

Method

Squeeze fresh lemons and place juice into large pitcher.
Place water, rhubarb, strawberries, agave and honey into medium sized saucepan. Bring to a boil; reduce heat, and simmer on medium for 10 minutes. Remove and let cool. If you want to speed up the process, place in a stainless steel bowl and put in freezer for 30 minutes.
Remove and place mixture in a fine sieve over a bowl pressing to squeeze all liquid from it. Discard solids and add liquids to pitcher with ice and sliced berries. Serve with a fresh mint garnish.

Nutrition

Calories: 101kcalCarbohydrates: 25gProtein: 1gSodium: 16mgPotassium: 289mgFiber: 2gSugar: 19gVitamin A: 60IUVitamin C: 48.4mgCalcium: 69mgIron: 0.4mg

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