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Rhubarb Lemonade

Rhubarb Lemonade
Rhubarb Lemonade

The weather is hot hot hot and there’s more of it to come – and there’s just a little bit of rhubarb season left, so still enough time to make this quick and very refreshing drink. It was from a
Rhubarb Iced Tea recipe, but since I don’t have much affinity for tea, I changed it to a Rhubarb Lemonade, with bought lemonade to top it up. Rhubarb Lemonade

I normally use these Ikea Korken Bottles (pictured) but you can use any cordial bottles which I half fill with cordial and freeze (normally on it’s side) then it freezes diagonally and looks quite pretty!

Rhubarb Lemonade

Taken out of the freezer I top it with fizzy lemonade and leave it to defrost, it’s perfect on a hot and sweltering day.

Rhubarb Iced Tea
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 1 litre
Ingredients
  • 500g Roughly chopped rhubarb
  • 1000g Water
  • 100g White or Brown Sugar
  • Squirt of lemon juice (tbs roughly) or half a lemon
Instructions
  1. Add the rhubarb to a pot with water. Bring to the boil, stirring for 10 minutes to prevent the rhubarb burning. Lower the heat and boil for a further 20 minutes, with the lid on.
  2. (I would try to keep the rhubarb in a colander if you have one that can fit inside your pot – that way you don’t have to strain it after.)
  3. Remove the rhubarb, squeezing out any excess water. Switch off the heat and while the water is still hot, add the sugar and lemon juice and stir till dissolved.
  4. Set aside to cool – serve as is, or with lemonade. We like to freeze it too.
Thermomix Recipe
  1. Fill the Thermomix jug to 1000g
  2. Place rhubarb in internal steamer basket. Place MC.
  3. The water must touch the rhubarb, but the rhubarb shouldn’t touch the blades.
  4. Speed 10 mins /speed 4/ Varoma
  5. Then 20 mins /speed 4/100C
  6. Remove lid, then use the back of a spoon to squeeze out excess liquid.
  7. While still hot, add sugar – you can add more or less to taste – 100g works well for me.
  8. Add lemon juice and set aside to cool.
  9. Once cool, move to glass bottle and store in the fridge till ready to serve.
  10. With 1 litre Sprite: Calories: 1,738 Carbs: 454 Protein: 5 Sodium: 240 Sugar: 433
Serving size: 4 cups Calories: 1,258 Fat: 0 Sugar: 305 Sodium: 20 Protein: 5
Notes
To serve: I like to freeze half a bottle on it’s side so that I can take it out and add lemonade. The lemonade is cooled by the iced drink and once defrosted you have a bubbly refreshing drink. You can drink it as is too, but I like it with the lemonade.
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Lemonade Scones

When I was living out in Australia a few years ago, my brother had a friend who brought scones round one day. They were the lightest scones I had ever had, and I had to have the recipe. I’ve made these hundreds of times and recently a friend asked me if I had the recipe on the blog. I realised I didn’t, so here it is Sam, just for you.

Lemonade Scones2

This is a 3-ingredients scone – okay, four, but salt doesn’t count. The self raising flour and salt are the dry ingredients, and the cream provides the fat you’d normally get from crumbling butter into the mix. The lemonade gives you the rise, since it reacts to the baking powder in the flour, and the bubbles airate the whole mixture, I guess.

You must not overmix this recipe, or you completely knock the air right out of it and end up with flat cakes – still tasty, but not quite afternoon tea quality.

Lemonade S

Whether you a jam first or cream first scone eater , you’re bound to love how light and fluffy these scones are.

Lemonade Scones
Recipe Type: Thermomix
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 15
Light, airy and easy to make scones – enjoy!
Ingredients
  • 400g self-raising flour
  • 240g double cream
  • 190g lemonade
  • pinch of salt
Instructions
Regular Instructions
  1. Preheat the oven to 200C
  2. Sift the self raising flour, cream and salt in a mixing bowl.
  3. Add the lemonade and mix briefly till it’s all mixed together. Literally till it’s JUST mixed.
  4. It’s REALLY important not to over mix or your scones won’t rise.
  5. Remove from the bowl, and lay out on a tray. Pat it down to an even 2cm height.
  6. Use a cutter and press down, and straight back up again – don’t twist the cutters as you don’t want to squeeze the air out.
  7. Carefully lift the scones onto a tray
  8. Brush with milk (use the back of a spoon if you don’t have a pastry brush)
  9. Bake for 15 – 20 minutes, till golden
Thermomix Instructions
  1. Preheat the oven to 200C
  2. Place the self raising flour, cream and salt in the Thermomix bowl.
  3. Add the lemonade and mix speed 4, 5 – 10 seconds. Literally till it’s JUST mixed.
  4. It’s REALLY important not to over mix or your scones won’t rise.
  5. Remove from the bowl, and lay out on a tray. Pat it down to an even 2cm height.
  6. Use a cutter and press down, and straight back up again – don’t twist the cutters as you don’t want to squeeze the air out.
  7. Carefully lift the scones onto a tray
  8. Brush with milk (use the back of a spoon if you don’t have a pastry brush)
  9. Bake for 15 – 20 minutes, till golden