Nothing says summer like a nice cold glass of lemonade. This is my favourite lemonade recipe and I often make huge batches and seal the concentrate in 500ml mason jars or freeze it in ziplock bags in 2 cup portions.
Servings: 6
Ingredients
8 cups rhubarb,chopped
3 cups water
3 cups organic sugar, sucanat, palm sugar or 2-1/2 cups honey
3 tbsp lemon zest
1 cup fresh lemon juice
Instructions
Place rhubarb, water, organic sugar* and lemon zest in a large pot. bring to a boil & simmer 10 minutes.
Remove from heat, stir in lemon juice and steep 6-8 hours or overnight.
*If using honey, add after you bring to a boil, then simmer 10 minutes and continue with recipe.
Strain through a fine mesh sieve & place in clean 500ml jars and store in fridge or seal in water bath canner for 20 minutes or freeze in ziplock bags in 2 cup portions.
To serve add 3 parts water to 1 part syrup.