It’s rhubarb season (or perhaps you have on hand some cut and frozen pieces), it’s also watermelon season (not real freezable), and when is it not lemonade season? Today’s sunny day has me sitting out on the deck sipping a glass of rhubarb, watermelon, lemonade. I grow mint in flower pots so I can bring them inside during our Alaska winter and enjoy fresh mint all year round. Once again this year, I tapped my birch trees. Perhaps it was the amazing snowpack but I boiled many gallons down to make birch syrup and froze what I couldn’t drink in a few days (it doesn’t keep well). With all my harvested goodies, and delicious store-bought watermelon and lemons, I bring you Rhubarb and Watermelon Lemonade. Grab a sunny outdoor chair and enjoy!
makes 2 8 ounce glasses
Ingredients
1 cup sliced rhubarb, fresh or frozen
1 cup cubed watermelon
⅓ cup fresh lemon juice, bottled “not from concentrate” works
¼ cup maple or birch syrup
3-6 sprigs fresh mint (3 for garnish, 3 to blend in for flavor if desired)
Preparation—Garlic Confit
- Combine all ingredients in a personal blender
- Puree
- Pour into two glasses, over ice if you like, garnish with mint sprigs
Optional
- Strain if you want. Or leave the fibers in—they are so good for your gut.
- Blend in additional 3 sprigs of mint
Enjoy!
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