Rhubarb Ginger Lemonade
- 5 ounces rhubarb, roughly chopped (about 1 1/2 cups)
- 1 1 inch piece of ginger, peeled and roughly chopped
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup sugar + more or less to taste
- Cold water, ice and lemon slices for serving
- 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 1/2 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.
rhubarb, ginger, freshly squeezed lemon juice, sugar , water
Taken from food52.com/recipes/56783-rhubarb-ginger-lemonade (may not work)