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Strawberry Rhubarb Lemonade

Rhubarb & Strawberry Lemonade

Makes around 8 cups of Lemonade

We’ve used raw honey here, but you can also replace it with raw cane sugar or grated palm sugar or maple syrup.

4 cups (1 lb.) rhubarb, chopped into 3/4-inch pieces

2 cups (12 oz.) strawberries, divided in half

3 inch ginger, peeled and chopped into 1 inch pieces

3/4 cup raw honey (add more if you prefer it sweeter)

1 vanilla pod, sliced open

4 cups water

1 lemon, peeled into strips

Juice from 1 lemon

20 fresh mint or 15 basil leaves

In a medium size saucepan, combine rhubarb, lemon strips, strawberries, ginger, honey, vanilla pod and water. Bring it to a boil and then lower the temperature. Add the lemon juice and the mint leaves. Simmer for 20-25 minutes while stirring occasionally. Strain the lemonade through a sieve, removing the pulp. Chill in the refrigerator for a couple of hours.

If left in an air-tight container the lemonade can stay fresh for about a week. Serve in a pitcher with lots of ice, a handful of fresh rhubarb, strawberries and more slices of lemon.