Rhubarb Lemonade

Reviews
0% would make this recipe again

Easy to make and thirst-quenching.

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Ingredients

??? water ???
??? maple syrup ???
??? rhubarb, cut into 1cm pieces ???
??? strawberries, hulled and quartered ???
??? lemons ???
??? fresh mint ???
??? ice cubes ???

Method

  1. Combine the syrup and 2 cups (500 ml) of water in a saucepan. Bring to a boil then add rhubarb and strawberries. Lower the heat and cook 5 min. Add a little lemon zest and mint. Cook 2-3 additional minutes.
  2. Pass through a sieve over a pitcher without pressing (wait for the juice to drain completely). Add the lemon juice and remaining water. Mix well, then put the pitcher in the refrigerator for at least 2 hours.
  3. Pour the lemonade into glasses, add ice cubes, mint leaves and a few strawberry rounds.

Nutrition Facts Table

per 1 serving (230 g)

Amount

% Daily Value

Calories

40

Fat

0 g

0 %

Saturated 0 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

9 g

3 %

Fibre

1 g

4 %

Sugars

6 g

Net Carbs

8 g

Protein

0 g

Vitamin A

0 %

Vitamin C

34 %

Calcium

3 %

Iron

2 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy
Good source of  :
Manganese, Vitamin C
Source of  :
Vitamin B2, Vitamin K
Low  :
Sodium
Free  :
Cholesterol, Fat, Saturated Fat, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews (0 with rating only) 0% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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