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.

Ingredients

RHUBARB SYRUP

  • 2 Cups cold, filtered water
  • 1 Cup sugar
  • 4 Stalks rhubarb (about 2½ cups, chopped)
  • Zest from 2 lemons

LEMONADE

  • 1 Teaspoon of vanilla extract
  • 1 Cup freshly squeezed lemon juice (6–8 lemons)
  • 4 Cups cold, filtered water

What to Do

RHUBARB SYRUP

  1. Cut each rhubarb stalk into 2-inch lengths. (For thick stalks: split each in half first)
  2. Place a saucepan over medium heat. Add 2 cups water, 1 cup sugar, the lemon zest, and stir together.
  3. Bring the syrup mixture to a boil, stirring until the sugar is completely dissolved.
  4. Add the chopped rhubarb, and return mixture to a boil.
  5. Reduce heat to low, cover the mixture, and simmer for 20 minutes.
  6. Remove from heat and set mixture aside to cool completely.
  7. Once rhubarb mixture cools, pour through a strainer and pat down with a spatula or wooden spoon to extract as much syrup as possible.

LEMONADE

  1. Juice your lemons. 6­–8 lemons should be enough for one cup of fresh lemon juice.
  2. 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.
  3. Combine 1⅓ cups of rhubarb syrup with fresh lemon juice and 4 cups water in a pitcher and stir.
  4. Serve over ice, garnished with a sprig of mint, and enjoy!