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Author Notes: It may look like your standard pink lemonade, but it's so much more. Rhubarb mixed with ginger and lemon makes for a tart, refreshing summer drink. —Sarah | Wisconsin from Scratch
Makes: 1 quart
ounces rhubarb, roughly chopped (about 1 1/2 cups)
1 inch piece of ginger, peeled and roughly chopped
cup freshly squeezed lemon juice
cup sugar + more or less to taste
Cold water, ice and lemon slices for serving
- Combine rhubarb pieces, ginger pieces, and lemon juice in a food processor and process until very well chopped, about 30 seconds.
- Strain rhubarb mixture through a fine-mesh strainer or cheesecloth, squeezing to remove all liquid from the pulp. You should end up with about ½ cup liquid. Discard pulp. Pour liquid into a 1 quart container, such as a mason jar.
- Add the sugar, and fill to 1 quart with cold water. Cap mason jar and shake vigorously to mix until sugar is dissolved (if using another type of container, give everything a vigorous stir instead). Pour into glasses over ice and garnish with a lemon slice if desired. Store lemonade in a sealed container in the refrigerator.