Rhubarb Lemonade

Ingredients:

• ¾ cup rhubarb juice (see instructions below)

• 1 ¼ cups filtered water

• ¼ cup maple syrup, raw honey, grape nectar, coconut nectar, or liquid sweetener of your choice

• 2 inches of lemon or lime peel, with the white pith removed

• Juice of 2 large lemons or 3–4 limes

• 1 cup ice cubes

• Ellie’s Best Nut Milk Bag

Instructions:

1. Make Rhubarb Juice:

   • Cut fresh rhubarb stalks into 2-inch (5 cm) chunks.

   • Place them in a high-powered blender or food processor and pulse until fully broken down into a stringy pink purée.

   • Transfer the purée into a nut milk bag over a bowl.

   • Squeeze and knead until all the juice is extracted and only dry pulp remains.

   • Measure out ¾ cup of the juice for this recipe. Extra juice can be stored in a sealed glass jar in the fridge for up to 3 days or frozen for up to 5 months.

2. Blend Lemonade:

   • Add ¾ cup of rhubarb juice, filtered water, sweetener, lemon or lime peel, citrus juice, and ice cubes into a high-powered blender.

   • Blend for at least 2 minutes until smooth and frothy.

3. Serve:

   • Enjoy immediately or refrigerate for an hour to chill.

   • Shake well before serving if stored.

Recipe & photo by @therocksanddirtbakery✨