Strawberry and Rhubarb Lemonade

Photo: Randy Mayor; Styling: Cindy Barr

For a refreshing summertime sipper, serve up glasses of Strawberry and Rhubarb Lemonade.

Yield: Serves 4 (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 78
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 1mg
  • Calcium: 0.0mg

Ingredients

  • 1/2 cup fresh lemon juice
  • 4 cups water
  • 2 cups frozen rhubarb
  • 1 cup quartered strawberries
  • 6 tablespoons sugar
  • Ice

Preparation

  1. Start with fresh lemon juice in a pitcher. Place water, rhubarb, strawberries, and sugar in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Place in freezer for 30 minutes. Press mixture through a fine sieve into pitcher with lemon juice; discard solids. Stir to combine, and serve over ice.
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