Fruity lemonades are refreshing, icy-cold, and super easy to make. I've tried 2 flavours: sweet-and-sour tangy rhubarb and tropical sunny pineapple but I am sure you can follow the recipe to make your personal blends.
What you need:2 cups cut fruit
3/4 cup sugar
3/4 cup cold water
1-2 tbsp grated lemon zest (optional)
What to do:
- In a small sauce pan combine all the ingredients. Bring the mix to boil, reduce heat to medium and cook for 10-15 minutes until fruits are soft. Rhubarb cooked only for 10 minutes while pineapple took closer to 15 minutes.
- Puree fruits: rhubarb or other soft fruits could be simply smashed with a fork, while pineapple will need a round in a blender. If you want your lemonade to be clear, strain your puree.
Now it's time to get mixing:
- combine 1 part syrup with 5 parts water and 1/4 part lemon juice (1cup:5cups:1/4cup).
- add sliced lemon and refregirate for a couple of hours.
Serve garnished with fruit slices. Enjoy outside on a hot summer day.
P.S. Inspired by this Canadian Living recipe.