Comments on: Rhubarb lemonade (dye free pink lemonade)

By: alea

alea — Tue, 29 May 2012 02:12:38 +0000

Hi Valerie- so glad you liked it! this is one of my favourite recipes :D
I think the pink colour does come from the skin, might be best to keep the skin on it just in case, if you can.
Alea

By: Valerie

Valerie — Mon, 28 May 2012 16:33:03 +0000

It was so good that I almost did not have any as my guest and my 6 year old drank almost everything :)
Thanks for the note about the change in color between the puree and the juice. I would have worry otherwise. Some people peel off the rhubarb, if we do so, do we still have the pink color, i.e. does it come from the skin?

By: alea

alea — Fri, 18 May 2012 14:30:01 +0000

Hi there Paula!

Thanks so much for the message :) I think you might want to freeze the syrup instead of canning it, or else i think it may change the flavour… The recipe makes one big pitcher of lemonade- if you were to double it and go generous on the sweetener and water, you could go up to 3 pitchers i think… Hope that helps! :)
alea

By: Paula

Paula — Thu, 17 May 2012 18:23:11 +0000

Hi, thank you for the recipe! I can’t wait to try it out! Could you guesstimate about how much lemonade can be made from one recipe batch? Also, could the syrup be made then canned to save for another time? I have a large family gathering coming up and would love to make this for it. I want to be sure I have enough though…. Thank you again!

By: alea

alea — Mon, 18 Jul 2011 20:45:03 +0000

aw thank you so much Donna! I hope you enjoy the recipe… its one of my favorite drinks :D

By: Donna

Donna — Mon, 18 Jul 2011 14:58:18 +0000

Yum! Thank you for sharing this recipe, it sounds delicious and it looks so pretty!

By: alea

alea — Sun, 17 Jul 2011 22:19:42 +0000

ohh emily, so much great stuff you can do with rhubarb…. i like making dairy free cheesecake and then making a rhubarb ginger topping … :D yum. :) haby cooking!

By: Emily

Emily — Sun, 17 Jul 2011 15:59:09 +0000

YUM that looks and sounds delightful! I can’t wait to reap some rhubarb (our first year).

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