You probably know that amazing pink lemonade that you used to gulp down on a hot summers day as a kid. Growing up in Canada it used to come in concentrate form that you kept in the freezer and then added water to. Needless to say I was so happy my mum kept it on hand during those summer days at our beach cabin. This lemonade will remind you of that...minus the horrific amount or sugar. The rhubarb is subtle in this but defiantly adds a lovely special flavour to this oh so refreshing lemonade. Because it is made with fresh ice in a blender, it is meant to be enjoyed immediately or from the fridge within a couple of hours. As for making the rhubarb juice I can't say exactly how much rhubarb you will need to produce 3/4 cup liquid as the juice content in individual rhubarb varies greatly. It would seem however that the pinker and fresher the rhubarb, the greater the amount of juice it yields. Make sure you use freshly picked rhubarb as it will dry out rather quickly if it's not used.
To juice rhubarb you will need to take rhubarb stalks and cut them each into about 2 inch chunks(5 cm) and place them in a high powered blender or food processor and pulse until you have they are a fully broken down, and there are no more chunks of rhubarb. It will look like stringy pink mush.
Transfer the rhubarb pureé into a nut milk bag or use several large layers of cheesecloth. Over top of a medium bowl, squeeze and knead the juice out of the rhubarb pureé until what's left in the nut bag is dry. You can juice a lot more than 3/4 a cup, that way you will have enough for many batches of lemonade as the rhubarb juice will keep in a covered glass jar in the refrigerator for up to 3 days. I have also frozen it for up to 5 months.
Place 3/4 cup of the rhubarb juice along with the other ingredients in a high powered blender and blend for at least 2 minutes until you have a smooth frothy beverage. Enjoy immediately or place in the refrigerator for an hour or so. Shake well and enjoy!
Ingredients
Directions
To juice rhubarb you will need to take rhubarb stalks and cut them each into about 2 inch chunks(5 cm) and place them in a high powered blender or food processor and pulse until you have they are a fully broken down, and there are no more chunks of rhubarb. It will look like stringy pink mush.
Transfer the rhubarb pureé into a nut milk bag or use several large layers of cheesecloth. Over top of a medium bowl, squeeze and knead the juice out of the rhubarb pureé until what's left in the nut bag is dry. You can juice a lot more than 3/4 a cup, that way you will have enough for many batches of lemonade as the rhubarb juice will keep in a covered glass jar in the refrigerator for up to 3 days. I have also frozen it for up to 5 months.
Place 3/4 cup of the rhubarb juice along with the other ingredients in a high powered blender and blend for at least 2 minutes until you have a smooth frothy beverage. Enjoy immediately or place in the refrigerator for an hour or so. Shake well and enjoy!