Rhubarb Lemon Balm

Preparation time: 10-15 minutes    Cook time: 10 minutes   Chill: 1 hour


4 cups (1L) water
4 cups (1 L) frozen chopped pink rhubarb
1 cup (250 mL) sliced gingerroot
3/4 cup (175 mL) granulated sugar
2 cups (500 mL) ginger ale
1/4 cup (60 mL) lemon juice
3 cups (750 mL) ice cubes


Boil water and gingerroots in a large saucepan.

Add rhubarb and sugar.

Reduce heat and simmer until sugar is dissolved, about 10 minutes.

Stir in ginger ale and lemon juice.

Strain into large bowl or pitcher; let cool completely.

Cover and refrigerate for 1 hour.

Stir in ice cubes and serve.

Image: kitchenpreserve.com
Recipe adapted from healthygreenkitchen.com


One thought on “Rhubarb Lemon Balm

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