Rhubarb Blueberry Lemonade

Rhubarb Blueberry Lemonade

For a fruity take on this summertime favorite, try this spin from This Heart of Mine blogger Amy Christie.

Lemonade is the drink of summertime. It's refreshing and light and so satisfying after a day spent in the hot sun. But sometimes, plain old lemonade needs a little bit of jazzing up. Using rhubarb and blueberries, which are in season right now, to create two simple syrups can add color and fun flavor to this summertime drink. Plus, it's really pretty, right?

Here's how to make the two simple syrups:

Rhubarb Simple Syrup

Combine all the ingredients in a small pot over medium heat and bring to a boil. Then reduce heat and simmer for 20-25 minutes, until the rhubarb is soft and coming apart. Remove from heat and pour through a fine mesh strainer. Allow to cool fully and then add the syrup to lemonade to your liking.

The left-over rhubarb compote (what is still in the strainer) is good on ice cream!

Blueberry Simple Syrup

Combine ingredients in a small pot over medium heat. Bring to a boil. Reduce heat and simmer for 15-20 minutes, until the berries are very soft. Remove from the heat and pour through a fine mesh strainer, pressing the berries to release the juices. Allow the syrup to cool. Add to lemonade to taste.

Again, the left-over compote is a great topping for ice cream!

I was able to achieve this ombre look in a few easy steps:

1. I filled the glass with lemonade.

2. Then I used a straw, with my finger covering the top hole of the straw (to create suction) to hold the flavored syrup.

3. I then put the straw in the lemonade, all the way to the bottom, and released my finger, which freed the syrup. (Since the syrup is denser than the lemonade, it stayed near the bottom.)

4. I first did the blueberry syrup and then the rhubarb. Once you've made it look like you want for presentation, stir it together and sip away!

Happy summer!

Original article and pictures take secure.img1-ag.wfcdn.com site