Hello Summer! Yep, our Spring is already over here in South Carolina. Was nice to have it for about three weeks. But we have already moved on to going for late afternoon jumps in the ocean to wind down. It will never cease to surprise and amaze me. It never deters me from braising and roasting every once in a while though. That’s because air conditioning always leave me as cold as a cup of ice cream.
With the gorgeous produce falling out of farm stands everywhere, rhubarb and strawberries have been among my top choices for first lately. Crumbles, tarts, ice cream, panna cotta, etc… We just can’t get enough. As my dear husband pointed out, we are running low on my homemade strawberry jam so I guess a trip to the U-pick plantation is in order for next weekend!
It’s been a while that I have had in my head to make concoct a drink with both fruits. I am fond of mixology and cocktail developing on the weekend but this time I wanted something refreshing that we could drink during the day while working over the weekend. I was craving a nice cold homemade lemonade so the idea of making a Rhubarb & Strawberry lemonade naturally came about.
Later in the afternoon I gathered some drinks, some cookies and headed outside with the husband. We sat down just long enough to take a breather and feel refreshed from such a simple but tasty treat. A little stolen moment in between two assignments.
This drink is a great base to add a little seltzer water or ginger ale to have a little fizz going on. It is also a great starter to refreshing fruity cocktails and mocktails for a nice gathering with friends.
Rhubarb And Strawberry Lemonade:
Makes enough to fill a large carafe (sorry I did not measure. We were thirsty!)
3 1/2 cups water
1 pound rhubarb, cut into roughly 1-inch dices
1/3 cup honey or agave (which is what I used)
zest of 2 lemons
3 cups of strawberries, halved
1 1/2 cups freshly squeezed lemon juice
In a large pot, bring the water to a boil along with the rhubarb, honey or agave and lemon zest. Reduce the heat down and let everything simmer, covered for about 15 minutes. Add the strawberries and simmer for another 2-3 minutes.
Remove from the stove and let cool completely. Place the mixture in a blender with the lemon juice and puree until completely smooth.
Refrigerate until completely cold.