RHUBARB LEMONADE SYRUP

 

  • Cooking Time:
  • Servings: 20
  • Preparation Time:

Ingredients

  • 8 cups chopped rhubarb
  • 3 cups granulated sugar (I plan on using Splenda)
  • 3 tbsp. grated lemon rind
  • 1 1/2 cups lemon juice

Directions

  • In a large saucepan, stir together 3 cups of water, rhubarb, sugar and lemon rind, bring to a boil.
  • Reduce heat to medium-low, simmer, stirring until sugar is dissolved and rhubarb breaks up, about 10 minutes.
  • Remove from heat and stir in lemon juice.
  • Strain through a fine sieve, pressing out liquid. Let cool.
  • To serve, add 3 parts water to 1 part syrup, serve over ice.
  • Makes about 20 servings.
  • Syrup is fine in the refrigerator for about 3 weeks.

Notes

This is a nice twist on lemonade.

Categories: Beverage  Non-alcoholic 

Author Credit: Marlene

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