Tuesday, June 10, 2014
Pink lemonade makes me think of summer as a kid. Days that were long and hot and spent playing outside, exploring the field or creek, catching bugs, watching fireflies, eating wild strawberries, and reading. Sometimes I really miss those long summers and having a nice vacation... But I can make some refreshing, tangy, and slightly sweet lemonade to enjoy on a summery weekend to enjoy while relaxing.
This recipe uses seasonal rhubarb to give the lemonade its pink color and also add a bit of complexity to the drink's flavor. Since we aren't big sugar eaters, I made this drink a little less sweet than what you'll probably find in most recipes. If you want it to be sweeter, up the amount of sugar to 1 cup when making the syrup. Grab a pitcher and a few glasses and make up a batch of this lemonade before the rhubarb is gone!
2 cups roughly chopped rhubarb
3/4 cup sugar (I use unbleached cane sugar)
1-1/4 cups fresh lemon juice (from about 5-6 lemons)
In a medium sauce pot combine the rhubarb, 1-1/2 cups water, and the sugar. Cook over medium heat, stirring occasionally until the sugar dissloves and the mixture comes to a boil. Reduce to a simmer and cook, stirring occasionally, until the rhubarb is broken down and the mixture reduces slightly, about 10 minutes.
Strain the mixture through a fine-mesh strainer, pressing to remove all of the liquid. Pour the syrup into a pitcher along with the lemon juice. Stir well and then stir in water (about 4-6 cups) until it reaches your desired flavor/dilution preference. Refrigerate for a few hours until it is very cold.
Stir before serving. Serve over ice or with lemon slices, if desired.
What was I cooking one year ago?: hot & sour rhubarb pork & noodles
Two years ago?: hot beef, broccoli, & coconut red curry
Three?: cheese ravioli with roasted vegetables
4?: Thai green curry