You’re working with a rhubarb lemonade concentrate recipe. Here’s the full recipe breakdown, including final yield and how to mix it into a drinkable beverage:
Rhubarb Lemonade Concentrate Recipe
Ingredients:
8 cups chopped rhubarb (fresh or frozen)
3 cups water
3 cups sugar
3 tablespoons lemon zest
1 ½ cups fresh lemon juice (added after straining)
Instructions:
Cook the rhubarb:
In a large pot, combine the rhubarb, water, sugar, and lemon zest.
Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until the rhubarb is very soft.
Strain:
Strain the mixture through a fine mesh sieve or cheesecloth into a large bowl or pitcher.
Press gently to extract as much liquid as possible. Discard the pulp (or use it in baking or yogurt).
Add lemon juice:
Stir in 1 ½ cups of lemon juice to the strained liquid. This is your concentrate.
How to Mix for Serving:
Mix 1 part concentrate to 3 parts cold water.
Example:
1 cup concentrate + 3 cups water = 4 cups lemonade
2 cups concentrate + 6 cups water = 8 cups lemonade
Serving Suggestions:
Serve over ice
Garnish with mint or lemon slices
Optional: Add sparkling water for a fizzy version
Storage:
Refrigerate concentrate in a sealed container for up to 1 week
Freeze in portions (ice cube trays or jars) for longer storage (up to 3 months)
