250ml Rhubarb Syrup
450g lemon puree portions
1250ml (sparkling) water
lemon slices (garnish)
METHOD. In a large pitcher, combine the rhubarb syrup, the lemon puree and the (sparkling) water. Stir well to mix all the ingredients together. Fill glasses with ice cubes and pour the Rhubarb Lemonade over the ice in each glass. Garnish with lemon slices.
HOW TO SYRUP. Rhubarb Syrup: Boil 250g frozen rhubarb, 250g sugar, and 250g water. Pour through a fine strainer in a glass container a store in the fridge.