Strawberry rhubarb lemonade
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Water |
| ½ | pounds | Rhubarb; trimmed, and |
| Cut 1\" pieces; (abt 2 cups) | ||
| ¾ | cup | Sugar; or to taste |
| 2.00 | Lemon zest strips; 3\" long, plus | |
| Additional zest for garnish | ||
| ½ | teaspoon | Vanilla |
| 2.00 | cup | Sliced strawberries |
| 1.00 | cup | Fresh lemon juice |
Directions
In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 cup of strawberries and lemon juice, divide among stemmed glasses filled with ice cubes, and garnish each glass with additional zest. This recipe yields 7 cups, about 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8854 broadcast 04-02-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-06-1998
Recipe by: Sara Moulton
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