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Fresh Strawberry Lemonade with Rhubarb

Robyn Gleason
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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Drinks
Cuisine American
Servings 4
Calories 101 kcal

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

Instructions
 

  • 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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