Although it didn’t feel like summer today at all, Flo and I both enjoyed a big glass of homemade strawberry rhubarb lemonade when we got home. Sometimes you just have to try to forget the ugly weather outside! 🙂 I bought the rhubarb a couple of days ago and actually planned to make a rhubarb strawberry crumble. But as life goes, some other things got in the way and I just didn’t have enough time for it. But this refreshing lemonade was just a perfect alternative! Reader Favorites from Vegan Heaven!Play Video
It was actually my first time making lemonade. I always thought it would be quite complicated, but it’s so easy and most of all super yummy! I first peeled the rhubarb, chopped it into 4-inch pieces, and sliced the strawberries into quarters. Then, I put them into a sauce pan together with water, mint leaves, ground vanilla, agave, and lemon juice and let it simmer for about 25 minutes. Once it was done, I strained it through a sieve and put it in the fridge for about an hour.
Don’t throw away the pulp! It actually didn’t look too great,but it tasted really good and together with some coconut yogurt it made a great dessert. I haven’t tested yet how long the strawberry rhubarb lemonade stays fresh, but I guess in an air-tight container in the fridge it should be fine for a couple of days!
I’m really excited for the weekend, because I’m going on a four-day trip to Portugal with my best friend since middle school. I can’t wait to try the vegan and vegetarian restaurants in Lisbon and of course to spend some days in the sun! 🙂 I’m sure I’ll have lots to tell when I get home next week and of course there will also be a new travel report.
STRAWBERRY RHUBARB LEMONADECourse: BeveragesCuisine: American
This strawberry rhubarb lemonade is super refreshing and perfect for hot summer days!
4 cups rhubarb, peeled and chopped
2 cups strawberries, quartered
6 cups water
2 tablespoons agave
15-20 mint leaves
1/4 cup lime juice
1/2 teaspoon ground vanilla
- In a sauce pan, combine rhubarb, strawberries, water, agave, mint leaves, lime juice, and ground vanilla.
- Bring to boil and simmer for 25 minutes.
- Place a fine-meshed sieve over a bowl or pan and strain the lemonade. (Don’t throw away the pulp; it’s great with yoghurt).
- Fill the lemonade into a large pitcher and let it cool in the fridge for about an hour.
- Serve with fresh mint, lemon, and lots of ice.