Rhubarb Lemonade (refined sugar-free)

Rhubarb Lemonade (refined sugar-free)

Rhubarb Lemonade is a wonderful spring and summer treat to make in celebration of the seasons. This thirst-quenching drink is festive, and so so delicious.

Course Beverage, Drinks

Cuisine American, European, Mediterranean

Keyword lemonade, refined sugar-free, rhubarb

Prep Time 15

Cook Time 10

Total Time 3 25

Servings servings

Calories 143kcal

Author Megan

Cost $2 if using homegrown rhubarb

Equipment

saucepan or pot : medium size with lid
blender
medium mesh sieve optional
pitcher with lid or large mason jar, for storing and serving

Ingredients

6 cups water divided
1-¾ pounds rhubarb (For VAD, use green rhubarb.)
1 cup refined sugar-free liquid sweetener of choice: honey, agave or pure maple syrup
1/2 teaspoon sea salt : makes this drink a real thirst quencher with electrolyte properties. It does not taste salty at all.
3 lemons juiced

Instructions

Place 4 cups water and rhubarb in medium size pot with lid. Bring to a boil, then reduce heat to low, cover, and simmer 10 minutes. (Adjust heat level so the water simmers with the pot covered, but does not boil.)
Remove from heat. Add 2 cups remaining water (room temp or cold), sweetener and sea salt. Stir to dissolve. Refrigerate to expedite cooling. Cool to room temp.
Pour or scoop rhubarb mixture into blender. Purée until smooth on medium-high speed, about 30 seconds. Pour and whisk through a medium mesh sieve (not fine), or skip the sieve if you prefer.
Stir in fresh lemon juice.
Chill until cold, 2 to 3 hours, or overnight if you make it ahead. Great to serve over ice, but don't chill using ice because too much melted ice will dilute the perfect lemonade ratio of ingredients.
Give it a quick stir, and serve!
Rhubarb Lemonade keeps well in the fridge, covered, for at least 4 days, and maybe longer.

Nutrition