Strawberry-Rhubarb Lemonade

"Spring will be here soon."
 
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Ready In:
55mins
Ingredients:
9
Yields:
1 1/2 quarts
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ingredients

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directions

  • In a 3-quart saucepan, combine the water, rhubarb, sugar, zest, and salt; bring to a boil, stirring occasionally, until the sugar is dissolved.
  • Decrease heat to a simmer; cover, and cook until the rhubarb is soft, about 10 minutes.
  • Add in the quartered strawberries; cook for 4 minutes.
  • Remove from heat and let cool for 15 minutes.
  • Strain fruit mixture through a fine-mesh strainer into a 2-quart container, pushing down on the solids to extract as much juice as possible.
  • Add vanilla and lemon juice; stir to combine.
  • Let cool completely, then chill until very cold.
  • When ready to serve, add the sliced strawberries and serve over ice.

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