Rhubarb and summer seem to go hand and hand with me. Because it is so plentiful this time of year, and because we are all looking for new ways to cool off and quench the thirst of summer, I thought it would be fun to play around with a little rhubarb water.
Fresh ginger is always a plus-plus when it comes to quenching thirst. The citrusy notes, the peppery finish that gets the blood circulating, and the all-around flavor, really complements any ice cold beverage.
Knock this drink out at home the day before you’re ready to enjoy it, and have it ready for any get-togethers, parties, or just you and a great summer afternoon by the pool. Cheers!
2 pounds fresh rhubarb, washed and sliced into chunks
2-3 fingers of ginger washed and sliced into coins, skin left on
1 quart (4 cups) filtered water, boiling
1/2 cup sugar
1 tablespoon fresh lemon juice
- In a nonmetal bowl add the rhubarb and ginger. Pour the boiling water over the top. Once the water has cooled and stopped steaming, cover and place in the refrigerator overnight.
- The next day, remove the sliced rhubarb and ginger. Strain off and solids so that all you have left is a lovely and fragrant pink water.
- Add the sugar and lemon juice to the water and mix until dissolved. You may use natural sugars like agave nectar and honey (to taste), but be aware that it will change the flavor and color.
- Store the water in the fridge and always serve ice cold. Add a sprig of mint or rosemary for added flair. Enjoy!