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Homemade Rhubarb Lemonade

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"Fresh rhubarb is cooked down and chilled to create the base syrup for this naturally pink lemonade. Perfect for springtime!"
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Ingredients

1 h 25 m servings 179
Original recipe yields 6 servings

Directions

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  1. Stir 1 1/4 cups water, sugar, rhubarb, and salt in a small saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium-low and simmer to the consistency of syrup, about 6 minutes. Strain through a fine-mesh sieve set over a Mason jar; discard solids. Chill, covered, at least 1 hour.
  2. Stir chilled rhubarb syrup, remaining 4 cups water, and lemon juice in a large pitcher. Chill until ready to serve. Pour into ice-filled glasses. Garnish with fresh rhubarb stalks.

Footnotes

  • Cook's Note:
  • If using frozen rhubarb, thaw before proceeding with the recipe.

Nutrition Facts


Per Serving: 179 calories; 0.1 46.9 0.5 0 38 Full nutrition

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