2 lbs Fresh Rhubarb
8 lbs Fresh Lemons
Sweetner (personal preference): Sugar, Honey, Stevia, Herbal Syrups, Herbal sugars
1 medium sauce pan
Chop up rhubarb into small pieces. In a saucepan over medium heat, bring rhubarb and 8 cups of water to a simmer. Reduce heat to low and simmer for 45 minutes. Remove from heat.
cool through a strainer to remove pulp. Discard pulp and put rhubarb juice in a gallon size container.
Quarter and core lemon
pulp from lemons and put in blender.
Lightly blend pulp enough to loosen all fruit from skin. Pour through strainer and add to rhubarb juice. Add 5 more cups of water. Refridgerate for at least 4 hours before using.
This is a concentrate that can be mixed in water or sparkling water, or any other liquid you so desire. The ratio I have used so far is 1/3 concentrate to 2/3 water by proporation. You can play with this ratio, according
to your taste preference. Different sweetners may be used. Sweeten to taste. If you are not ready to use it all right away, I would freeze until ready to use.
Recipe, Moonlight Mile Herb Farm, Susan Burek.