Strawberry rhubarb lemonade

6 Servings

Ingredients

Quantity Ingredient
3½ cup Water
½ pounds Rhubarb; trimmed, and
Cut 1\" pieces; (abt 2 cups)
¾ cup Sugar; or to taste
2.00 Lemon zest strips; 3\" long, plus
Additional zest for garnish
½ teaspoon Vanilla
2.00 cup Sliced strawberries
1.00 cup Fresh lemon juice

Directions

In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 cup of strawberries and lemon juice, divide among stemmed glasses filled with ice cubes, and garnish each glass with additional zest. This recipe yields 7 cups, about 6 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8854 broadcast 04-02-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-06-1998

Recipe by: Sara Moulton

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