27 June, 2012


Hot, sunny, summer days are perfect for sipping on

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.

First, you need to make a fruit syrup.

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.
Cooked syrup can be stored in a fridge for a couple of weeks.  I am sure you can freeze it as well.

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.

Happy summer!

P.S. Inspired by this Canadian Living recipe.

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