Sweet'tauk lemonade recipes from "Let's make lemonade (and sell it too)" by Deborah Aiza, Montauk NY
MAKES 6 - 8 SERVINGS
To make this tasty treat, you’ll add a twist to the basic simple syrup recipe.
- 2 Cups cold, filtered water
- 1 Cup sugar
- 4 Stalks rhubarb (about 2½ cups, chopped)
- Zest from 2 lemons
- 1 Teaspoon of vanilla extract
- 1 Cup freshly squeezed lemon juice (6–8 lemons)
- 4 Cups cold, filtered water
What to Do
- Cut each rhubarb stalk into 2-inch lengths. (For thick stalks: split each in half first)
- Place a saucepan over medium heat. Add 2 cups water, 1 cup sugar, the lemon zest, and stir together.
- Bring the syrup mixture to a boil, stirring until the sugar is completely dissolved.
- Add the chopped rhubarb, and return mixture to a boil.
- Reduce heat to low, cover the mixture, and simmer for 20 minutes.
- Remove from heat and set mixture aside to cool completely.
- Once rhubarb mixture cools, pour through a strainer and pat down with a spatula or wooden spoon to extract as much syrup as possible.
- Juice your lemons. 6–8 lemons should be enough for one cup of fresh lemon juice.
- Place a strainer over a large bowl. Pour the lemon juice through to remove pulp and seeds. Using a spatula, press down on the pulp to remove any lemon juice that’s still caught in the pulp.
- Combine 1⅓ cups of rhubarb syrup with fresh lemon juice and 4 cups water in a pitcher and stir.
- Serve over ice, garnished with a sprig of mint, and enjoy!