Rhubarb Ginger Lemonade - WI Whisk Recipe of the Week
Posted from Wisconsin from Scratch on May 11, 2017 | Recipe
From Wisconsin from Scratch, the most beautiful (and tasty!) beverage to serve at all your spring gatherings!
- 5 oz. rhubarb, roughly chopped (about 1 1/2 c)
- 1 inch ginger, peeled and roughly chopped
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup sugar, plus more or less to taste
- for serving cold water, ice, lemon
Combine rhubarb pieces, ginger pieces, and lemon juice in a food processor and process until very well chopped, about 30 seconds.
Strain rhubarb mixture through a fine-mesh strainer or cheesecloth, squeezing to remove all liquid from the pulp. You should end up with about ½ cup liquid. Discard pulp. Pour liquid into a 1 quart container, such as a mason jar.
Add the sugar, and fill to 1 quart with cold water. Cap mason jar and shake vigorously to mix until sugar is dissolved (if using another type of container, give everything a vigorous stir instead). Pour into glasses over ice and garnish with a lemon slice if desired. Store lemonade in a sealed container in the refrigerator.
- I find that as the lemonade sits, the ginger tends to settle out of the mixture, but never fear: a quick stir or shake before serving will get things remixed again!