Tuesday, August 3, 2010
When life gives you lemons...
This fabulously refreshing sweet-and-tart summer drink is so much fun...thanks to the beautiful dark pink hue and frozen blueberry skewers (it's like nature's candy on a stick). It's extremely versatile too - swap out half the rhubarb for any of your favourite summer berries and you've got a whole new treat!
All that's missing now is the hammock and a bright little cocktail umbrella...
7 cups cold water
3/4 cup sugar
5 cups coarsely chopped fresh rhubarb
juice of 2 lemons
wood or bamboo skewers, about 4 inches long (or longer depending on your serving glass)
In a saucepan, bring water and sugar to a boil. Add rhubarb; return to a boil then reduce heat and let simmer for 5 minutes. Strain into a bowl, allowing the pulp to drain for 10 minutes without pressing (to ensure a clear drink). Transfer the liquid to a pitcher and add lemon juice. Stir and refrigerate for about 4 hours or until really cold. (Tip: freeze for 1 hour if you're in a hurry!)
Thread blueberries on skewers and if desired, freeze for 1 hour. Serve rhubarb lemonade over ice in a tall glass and garnish with a blueberry skewer.